savory short ribs-connie's
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!
prep time
25 Min
cook time
2 Hr 30 Min
method
Bake
yield
4 serving(s)
Ingredients
- - salt and pepper
- 4 pounds beef short ribs
- 4 stalks celery, peeled and ruff chopped
- 8 ounces baby carrots
- 1 pound mushrooms, fresh and whole
- 2 cloves garlic, fresh and chopped finely
- 2 - 6 oz. cans tomato paste
- 4 cups red table wine (or beef broth)
- 3-4 tablespoons olive oil
- 1 - yellow onion ruff chopped
How To Make savory short ribs-connie's
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Step 1Salt ribs very well and press salt into the meat. -
Step 2Place olive oil into a preheated iron skillet set on medium.
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Step 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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Step 4Peel and chopped Celery and onion.
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Step 5Clean and de-stem mushrooms. I save the stems for soup, etc.
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Step 6Place vegetables into the same skillet that browned the ribs. Sauté veggies.
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Step 7Place ribs in a large casserole dish.
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Step 8Cover ribs with sautéed veggies.
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Step 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.
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Step 10Pour tomato mixture over short ribs and veggies.
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Step 11Top with minced garlic.
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Step 12Bake covered in a 325 degree oven for 2 1/2 hours.
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Step 13Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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