| Cuisine: Italian | Type: Main Course | Serves: 6 |
|
Source:
|
Paula Deen via Food Network with mods by Rick |
|
Attributes:
|
|
|
Comments:
|
I'm calling this Italian because I pair it with Italian courses and serve it on polenta. |
|
Serving Suggestions:
|
Serve over creamy polenta |
|
Ingredients:
|
2 tbs. canola oil Six 5-inch-long beef short ribs 1/2 tsp. Kosher salt 1 tsp. freshly ground black pepper 2 cups chopped onions, I use Spanish onions 1-1/2 cups chopped carrots 2 cloves garlic, chopped Two 8-oz. packages of cremini mushrooms (baby portabella) cleaned and quartered 3 tbs. all-purpose flour 2 cups low salt beef broth 2 cups red wine 1 tbs. tomato paste 4 springs of rosemary (or more to taste) |
|
Instructions:
|
1. Heat oil in a large Dutch oven over medium-high heat. Sprinkle the ribs with salt and pepper and sear in the hot oil on all sides until well browned. 2. Preheat the oven to 325° F. 3. Remove the short ribs from the pot and add the onions, carrots, mushrooms and garlic to the drippings in the pot. Cook until the mushrooms have released their liquid and begun to brown some. Sprinkle with flour and stir until smooth. Stir in the tomato paste and cook for a minute. Add the broth and wine and rosemary sprigs. Bring to a boil and cook until reduced by about half, 10 minutes or so at a high boil. 4. Arrange the short ribs among the vegetables, meat side down, bone side up. Cover and cook in the oven for 2-1/2 to 3 hours until tender. |
|
Related recipes:
|
None |
2018-04-09