Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Short Ribs Braised in Wine and Herbs




Source of Recipe


Recipe from stephencooks.com.


List of Ingredients




3 lb. boneless short ribs, trimmed of excess fat
2 medium onions, chopped
2 medium carrots, peeled and chopped
2 tsp. celery seed
6 cloves garlic, peeled and smashed
2 Tblsp. flour
1 cup red wine
14 oz. beef broth
14 oz. canned tomatoes and juice
2 bay leaves
1/2 tsp. dried tarragon
1/2 tsp. dried rosemary
1/2 tsp. fennel seed
1/2 tsp. ground dried sage
1/2 tsp. dried thyme
1/2 tsp. dried basil
Salt, hot sauce to taste


Recipe



Pat ribs dry. Salt them and brown them on all sides in a heavy fireproof casserole or roasting pan, about 5 minutes. Remove to side plate. Brown onions and carrots in the same pan, about five minutes, stirring occasionally. Add the garlic, herbs, celery seed and flour and cook, stirring, one minute. Add the wine, tomatoes and juice, bay leaves, ribs and water to cover. Braise, covered tightly, 3 hours in a 300º oven until meat is falling apart. Skim fat if necessary and correct seasoning. Serve over egg noodles, garnished with parsley. Serves 6.

Note: this dish is better if made a day ahead of time.