CLASSIC SHORT RIBS
Steps:
- 1. Preheat oven to 450 degrees. Place short ribs on a baking sheet and season with salt and pepper. Roast, turning once, until deeply browned all over, about 20 minutes. Remove from oven. Reduce temperature to 300 degrees. 2. Meanwhile, heat oil in a large lidded casserole over medium-high heat. Add fennel, onions, celery and carrots and cook, stirring occasionally, until lightly colored, 20 minutes. Add garlic and bay leaves and cook 2 minutes more. Add tomato paste, wine, thyme, parsley sprigs, 1 tablespoon salt and 1 teaspoon pepper. Increase heat to high and boil until liquid is reduced by half, about 15 minutes. Place ribs on top of vegetables in casserole. 3. Stir sugar into stock and pour over vegetables and ribs. Deglaze pan, scraping up browned bits. Return to a simmer, cover and cook until meat is almost falling off the bone, 2-3 hours. 4. Carefully remove ribs from pot. Skim excess fat off liquid. (If cooking a day or more in advance, leave ribs in pot with liquid and vegetables and let cool, uncovered, then refrigerate, covered, up to 3 days. Skim fat off top, bring to room temperature and then reheat, covered, in a 350-degree oven or on the stove top over low heat, 25 minutes. Remove ribs from pot and continue with recipe.) Decrease heat to low and continue to cook vegetables and sauce, occasionally skimming fat off top, until a light gravy-like consistency is reached. This step may not be necessary or may take up to 20 minutes. If too thick, add stock or water. If too thin, increase heat and reduce liquid. Return ribs to pot and warm until heated through. Serve with vegetables and sauce. Garnish with chopped parsley.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ayo Ikuerowo
[email protected]These short ribs were amazing! The meat was so tender and juicy, and the sauce was rich and flavorful. I will definitely be making them again.
Supar Man
[email protected]I followed the recipe exactly and my short ribs turned out great! The meat was fall-off-the-bone tender and the sauce was flavorful. I served them with mashed potatoes and green beans, and it was a delicious meal.
Katherine Davey
[email protected]These short ribs were okay. The meat was a bit tough and the sauce was a bit bland. I wouldn't make them again.
Jennifer Ramirez
[email protected]I made these short ribs for a special occasion and they were a huge hit! Everyone loved them. The meat was so tender and the sauce was delicious. I will definitely be making them again.
Ebot Bissong
[email protected]These short ribs were a bit time-consuming to make, but they were definitely worth the effort. They were so tender and flavorful, and the sauce was to die for. I served them with mashed potatoes and green beans, and it was a perfect meal.
Fanie Duvenhage
[email protected]I'm not a huge fan of short ribs, but I decided to give this recipe a try and I'm so glad I did! They were surprisingly delicious. The meat was so tender and juicy, and the sauce was rich and flavorful.
Ivan vibez Ug
[email protected]These short ribs were fall-off-the-bone tender and so flavorful! I followed the recipe exactly and they turned out perfectly. My family loved them and I will definitely be making them again.