REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Alice’s Delicious Beef Short Ribs
| Alice's Delicious Beef Short Ribs | Print |
Recipe By: Alice Morrow
Alice's Delicious Beef Short Ribs
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
- Preheat oven 400. Season ribs with salt and pepper and place on baking sheet pan.
- Roast in oven for 20 minutes. Remove from oven and set aside. Turn oven down to 300.
- In large Dutch oven, cook bacon until crispy. Remove and drain and set aside.
- To the bacon drippings add ¼ c. olive oil, over medium heat.
- Add the following chopped veggies to the pot: fennel, leek, onion mix, celery, carrots, shallots and garlic. Cook for 20 minutes, stirring occasionally.
- Stir in the tomato paste and red wine, mixing well.
- Bring to a boil with high heat, reducing the liquid by half, about 10 minutes.
- Tie the rosemary and thyme sprigs together with kitchen twine. Place the bundle in the pot.
- Also add the chopped mushrooms and crispy bacon. Mix well.
- Dissolve the brown sugar in the 6 c. of stock and pour into the pot.
- Place the ribs into the mixture.
- 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.
- Remove pot from oven. Turn oven off.
- Gently take the ribs out of the pot and set aside.
- Remove the herb bundle and discard. Taste the gravy for seasoning.
- Place pot over medium heat, skim off any excess fat and reduce the liquid by ½. This takes about 20 minutes.
- Place the ribs back into pot, gently.
- Cover and simmer until heated through.
- Garnish with chopped parsley.
Notes
*****Serve with a nice rice, egg noodles or mashed potatoes.
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