About the Recipe
Tasty beef dish with great sauce.
Catagories
Entree
Source
Internet
Ingredients
6 lbs Bone In Short Ribs or 4-5 lbs Boneless
2 Onions, med, 1/2" diced
2 Carrots, med, 1/2" diced
2 Celery, med, 1/2" diced
1/2 lb Mushroom, 1/2" diced
12, Cloves diced (4 tbs crushed)
1 tbl Oil
1 Bottle Wine, red, hearty
3 tbl Flour
3 1/2 cups Chicken Stock
10 sprigs Parsley,
4 tbs dry
8 sprigs Tyme,
1/2 tbs ground
2 sprig Rosemary
2 Bay Leaves
Preparation
Heat the oil in a large skillet or pot. Heat oven to 300 deg. Season meat with salt and pepper. Brown all ribs, be sure to brown all sides. Add meat as needed. Transfer ribs to dutch oven.
Pour off all but 2 tablespoons of the fat, lower heat to medium. Add onions, carrots, celery, saute till onions almost translucent. Add mushrooms, continue to saute till onions are translucent. Add the garlic and cook an additional minute. Add Broth. Stir in the flour until well combined, about 1 minute more. Add 1 bottle wine and bring to boil, scraping the pan to loosen the bottom.
Add pan contents to dutch oven and add all spices. Bring dutch oven to boil on stove, cover and transfer to oven.
Cook until ribs are fork tender, about 2 1/2 to 3 hours. Transfer the ribs to a large plate. Strain the remaining liquid from the solids. Cover ribs and liquid separately. Let rest for 1/2 hour, spoon off all fat.
Put liquid back in dutch oven. Bring to boil, simmer until consistency of heavy cream, about 5 to 10 minutes. Add ribs. Reduce to low heat, cover and cook until ribs are heated, about 10 minutes.
Mushrooms may be saved and served at meal.