Alice's Delicious Beef Short Ribs

Alice’s Delicious Beef Short Ribs

Alice's Delicious Beef Short Ribs 2

Alice’s Delicious Beef Short Ribs

Alice's Delicious Beef Short Ribs 3

Alice’s Delicious Beef Short Ribs

Alice's Delicious Beef Short Ribs 4

Alice’s Delicious Beef Short Ribs

Alice's Delicious Beef Short Ribs 5

Alice’s Delicious Beef Short Ribs

Alice's Delicious Beef Short Ribs 6

Alice’s Delicious Beef Short Ribs

Alice's Delicious Beef Short Ribs

Alice’s Delicious Beef Short Ribs

Alice’s Delicious Beef Short Ribs
 
Alice’s Delicious Beef Short Ribs
Recipe By:

Ingredients
  • 6-8 beef short ribs, trimmed of fat
  • 6 slices of hickory smoked thick bacon, cut into pieces
  • ¼ c. olive oil
  • 1 small fennel (fronds, stems and core removed)-rough chop
  • 1 leek (cleaned and large chop), white part only
  • 1 (16-oz.) container chopped onion mix
  • 2 c. chopped celery
  • 3 carrots, rough chop
  • 3 shallots, thinly sliced
  • 3 T. minced garlic
  • 3 T. tomato paste
  • 1 (750 ml) dry red wine (Cotes du Rhone, was recommended)
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 6 c. beef stock
  • 1 T. brown sugar
  • 1 (8-oz.) carton sliced baby portabella mushrooms
  • 1 T. kosher salt
  • 1 T. black pepper
  • ½ c. chopped fresh parsley, garnish

Instructions
  1. Preheat oven 400. Season ribs with salt and pepper and place on baking sheet pan.
  2. Roast in oven for 20 minutes. Remove from oven and set aside. Turn oven down to 300.
  3. In large Dutch oven, cook bacon until crispy. Remove and drain and set aside.
  4. To the bacon drippings add ¼ c. olive oil, over medium heat.
  5. Add the following chopped veggies to the pot: fennel, leek, onion mix, celery, carrots, shallots and garlic. Cook for 20 minutes, stirring occasionally.
  6. Stir in the tomato paste and red wine, mixing well.
  7. Bring to a boil with high heat, reducing the liquid by half, about 10 minutes.
  8. Tie the rosemary and thyme sprigs together with kitchen twine. Place the bundle in the pot.
  9. Also add the chopped mushrooms and crispy bacon. Mix well.
  10. Dissolve the brown sugar in the 6 c. of stock and pour into the pot.
  11. Place the ribs into the mixture.
  12. Place over high heat and when it begins to simmer. Turn off heat. Cover and place in 300 degree oven for 2-2 ½ hours.
  13. Remove pot from oven. Turn oven off.
  14. Gently take the ribs out of the pot and set aside.
  15. Remove the herb bundle and discard. Taste the gravy for seasoning.
  16. Place pot over medium heat, skim off any excess fat and reduce the liquid by ½. This takes about 20 minutes.
  17. Place the ribs back into pot, gently.
  18. Cover and simmer until heated through.
  19. Garnish with chopped parsley.

Notes
*****Serve with a nice rice, egg noodles or mashed potatoes.

 

Print Friendly