Savory Short Ribs-Connie's
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celery, peeled and ruff chopped
mushrooms, fresh and whole
garlic, fresh and chopped finely
6 oz. cans tomato paste
red table wine (or beef broth)
yellow onion ruff chopped
Salt ribs very well and press salt into the meat.
Place olive oil into a preheated iron skillet set on medium.
Brown ribs on all sides. Don't crowd the pan; cook in batches if need be otherwise the ribs will steam and not brown. Take ribs out of skillet once browned.
Peel and chopped Celery and onion.
Clean and de-stem mushrooms. I save the stems for soup, etc.
Place vegetables into the same skillet that browned the ribs. Sauté veggies.
Place ribs in a large casserole dish.
Cover ribs with sautéed veggies.
Place tomato paste in iron skillet. Mix wine into tomato paste a little at a time. If the sauce is too thick and more wine or beef broth.
Pour tomato mixture over short ribs and veggies.
Top with minced garlic.
Bake covered in a 325 degree oven for 2 1/2 hours.
Last Updated: Sat, Jan 16, 2016