Savory Short Ribs-Connie's

Connie Ottman

By
@cottman

While experimenting in the kitchen, this recipe was born. Every rib was gone when it was served..and there were only two of us! Feel free to add and/or delete ingredients as you like. It's a vary versatile dish. You can, also, substitute beef broth for the wine if you prefer. Enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
25 Min
Cook:
2 Hr 30 Min
Method:
Bake

Ingredients

salt and pepper
4 lb
beef short ribs
4 stalk(s)
celery, peeled and ruff chopped
8 oz
baby carrots
1 lb
mushrooms, fresh and whole
2 clove
garlic, fresh and chopped finely
2
6 oz. cans tomato paste
4 c
red table wine (or beef broth)
3-4 Tbsp
olive oil
1
yellow onion ruff chopped

Step-By-Step

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1Salt ribs very well and press salt into the meat.

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2Place olive oil into a preheated iron skillet set on medium.

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3Brown 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.

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4Peel and chopped Celery and onion.

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5Clean and de-stem mushrooms. I save the stems for soup, etc.

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6Place vegetables into the same skillet that browned the ribs. Sauté veggies.

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7Place ribs in a large casserole dish.

8Cover ribs with sautéed veggies.

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9Place 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.

10Pour tomato mixture over short ribs and veggies.

11Top with minced garlic.

12Bake covered in a 325 degree oven for 2 1/2 hours.

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13Enjoy!

About this Recipe

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: American