The flavor of short ribs in this recipe are so good and the meat are melt in your mouth tender. I served mine with mashed potatoes and Green Beans with Roasted Walnuts and Parsley, but it would go well with polenta or any grain that can soak up the delicious sauce! I used the leftover sauce and served it over noodles the day after and that was a good combo too!
This dish also plates very well for a nice presentation when you have company. It’s also nice that you can prepare it the day before so you don’t have to be in kitchen the day of!
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 5 cloves garlic, minced
- 2 tablespoon all-purpose flour (for Gluten-Free and Pleao Style use rice flour)
- 1 tablespoon tomato paste (for Gluten-Free check the label)
- 2 cups red wine
- 2 cups beef broth
- 1 sprig rosemary
- 1 teaspoon turmeric
- salt and pepper to taste
1- Sprinkle ribs with salt and pepper. Heat oil in a heavy pot over medium-high heat and brown short ribs until nicely browned on all sides, 3 to 4 minutes per side.
2- Add chopped onions, garlic, carrots, celery and flour to pot and cook over medium-high heat, uncovered, stirring occasionally about 5 minutes. Add tomato paste, salt, pepper and turmeric cook, stirring constantly, until well combined about 2-3 minutes. Stir in wine and broth bring the liquid to a boil, turn it down, cover, and cook until they are fork tender, about 21/2 hours.
3- Let it cool and put it in the fridge. The next day remove the fat layer from the top and on low heat again simmer for another 1/2 hours. This step is optional, It’s best to braise short ribs a day ahead because it is easier to defat the sauce and also the flavors all meld nicely.
4- Transfer short ribs to a platter. Strain the veggies, then skim the fat (if skipped step 3) and return the sauce to the pot. Place 1/2 of the strained vegetables from the sauce in a food processor or blender and purée the vegetables to get a smooth and creamy texture (discard the other half of the vegetables). Add the purée vegetables to the liquid in the pot, this gives the sauce a gravy consistency. then put short ribs back in the pot and simmer for another 10-15 minutes.
5- Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or polenta with sauce spooned over.
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