I’ve been majorly slacking on my blog and cooking in general. As usual, I’ve been on the move and this past weekend was my first weekend in Delaware since the end of September. I’ll try to post some Thanksgiving recipes this month. Stacy, here’s the short ribs recipe as promised.
P.S.: I know blogs are nothing without pics but I couldn’t get a good shot.
Short Ribs
2 tbls olive oil
2 1/2 to 3 lbs beef short ribs
salt, pepper
1 sm onion, finely chopped
1 celery stalk, trimmed and finely chopped
5 garlic cloves
1 cup dry red wine
1 (14 ounce) can diced tomatoes with liquid
2 tbls tomato paste
1 tsp crushed dried oregano
1/2 tsp chopped fresh rosemary
2 bay leaves
1 cup baby carrots, halved if large
Preheat oven to 300 degrees
Heat oil in a large oven proof pot(dutch oven). Season short ribs with salt and pepper to taste.
Add to pot and brown over medium heat 5 minutes per side. Remove meat Add onion and celery to pot an saute 5 minutes. Add garlic, wine, tomatoes and tomato paste, and bring to boil, scraping up browned bits in pit. Reduce heat to low.
Stir in oregano, rosemary, bay leaves and carrots. Return short ribs topt and baste with liquid. Cover pot and bake in oven 3 hours, stirring halfway through cooing time. When meat is tender, remove from oven. discard bay leaves.
