Oven-Roasted Beef Short Ribs
Source of Recipe
Woman's World Magazine
* Exported from MasterCook *
Oven-Roasted Beef Short Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef, Meats, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
1 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds beef short ribs
1 can condensed French onion soup
-- (10 oz size
1 can tomato paste (6 oz)
1 tablespoon oil (preferably olive)
1 package mini peeled carrots (1 lb)
1 pound all-purpose potatoes -- peeled, cut into
-- 1-inch chunks
3/4 cup red wine or water
2 garlic cloves -- minced
1 tablespoon fresh parsley -- chopped
Preheat oven to 325 degrees F. Combine flour, rosemary, salt, and pepper. Add ribs; toss to coat, shaking off and reserving excess flour mixture. Stir soup and tomato paste into reserved flour mixture; reserve.
In large nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer to roasting pan; add carrots and potatoes. To same skillet add wine and garlic; bring to boil. Boil 1 minute. Stir in reserved soup mixture. Boil until just thickened, 1 minute; pour over ribs and vegetables. Cover tightly with foil. Roast until meat is tender, about 2 hours.
Using slotted spoon, transfer ribs and vegetables to platter. Skim and discard fat from sauce in roasting pan. Pour sauce over ribs and vegetables; sprinkle with parsley.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Source:
"Woman's World Magazine, 3/2/04"
Start to Finish Time:
"2:30"
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