Short Ribs

Short Ribs are not a cut of meat that I use often.  I have always have been afraid of the fat content. But when they are braised, they literally fall apart and there is very little fat on the meat.

3Tbs olive oil

4 Lbs short ribs

1 large tomato

1 onion

4 celery sticks

3 garlic cloves

thyme and  oregano sprigs

2 cups red wine

Salt and Pepper

Brown the ribs on all sides in a heavy pan that has a lid.  Season with salt and pepper.  Set aside.  Take all vegetables (no herbs) and puree them in a processor.  Saute the puree and add the wine and the herbs.  Cook for about 5 min. then place the browned ribs in a single layer.  Cover and place in a preheated oven at 350 until the meat is tender.  That should take about 3 hours. Serve.

 

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