Every now and then I like to really do something out of the "norm" for dinner. I very much enjoy doing this on Saturday's. I love Saturday's. I mean I get the whole day to do whatever I want...even if it's absolutely nothing! And the wonderful knowledge that you did not have to work that day AND that you do not have to work the next day....it's the only day of it's kind.
So, I guess what I'm trying to say is that on Saturday's, I love to make meals that take a little extra time. This meal was perfect for just that!
This was absolutely delicious. Tender, flavorful...and did I mention delicious?? I know Chris had the unfortunate pleasure of having pieces that were a little more fattier then mine, but my ribs were tender and melt in your mouth fantastic!! And the red wine sauce....ok, I'll be honest...I just spooned it on to my plate and mopped it up with warm bread. I could have dinned on that alone, trust me!
Braised Beef Short Ribs in Red Wine Sauce
Adapted from Tastes of Italia Magazine
1 Tablespoon olive oil
1 Tablespoon butter
2.5 lbs beef short ribs
1/2 sweet onion
2 stalks of celery
1 large carrot
1 Tablespoon tomato paste
1 cup dry red wine
1 cup beef broth
1 bay leaf
Salt and pepper
In a Dutch oven, add the olive oil and butter over medium heat. When butter as melted, add the short ribs and season with salt and pepper. Brown the meat on all sides. Remove meat and set aside.
In a food processor, add the onion, celery, and carrot. Pulse until finely minced. Add to the Dutch oven along with the tomato paste. Cook about 8 minutes.
Add the wine and broth and scrap bits off the bottom of the pan. Bring mixture to a boil, then return the ribs to the pot. Add the bay leaf and cover. Reduce heat to simmer and cook for 3 hours or until meat is tender. Remove bay leaf and set the beef on a platter. Add cornstarch to the mixture and bring to a boil. Once sauce has thickened a bit, return meat to the pot, and taste for seasoning. Serve sauce over beef ribs and enjoy!
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