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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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

Directions Step-By-Step

1
Salt ribs very well and press salt into the meat.
2
Place olive oil into a preheated iron skillet set on medium.
3
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.
4
Peel and chopped Celery and onion.
5
Clean and de-stem mushrooms. I save the stems for soup, etc.
6
Place vegetables into the same skillet that browned the ribs. Sauté veggies.
7
Place ribs in a large casserole dish.
8
Cover ribs with sautéed veggies.
9
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.
10
Pour tomato mixture over short ribs and veggies.
11
Top with minced garlic.
12
Bake covered in a 325 degree oven for 2 1/2 hours.
13
Enjoy!

About this Recipe

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