Divine Short Ribs
These short ribs aren't short on flavor! They take a little time but boy oh boy are they worth it!
Ingredients
- 6 or 7 Short Ribs
- 1/4 cup olive oil
- 11/2 cup chopped yellow or sweet onions
- 6 stalks chopped celery
- 2 to 3 carrots ,diced
- 1 large leek cleaned and diced white part only
- 3 garlic cloves finely diced
- 1 bottle [750ml] burgundy
- bunch rosemary sprigs
- bunch thyme sprigs
- 6 cups beef stock
- 1 Tablespoon brown sugar
Instructions
- Preheat oven to 400 degrees.Either roast ribs in oven on a sheet pan adding salt and pepper first or in skillet for 15 minutes..Brown on all sides..If roasted in oven now lower temperature of oven to 300f…In a dutch oven heat olive oil and add onion,celery,carrots,leek,and cook over medium -low heat for around 20 minutes stirring occasionally until soft.Add the garlic and cook for another 2 minutes.Pour the burgundy wine over the vegetables.Bring to a boil and cook until the liquid is reduced by about half.This will take around 10 minutes.A1 Tablespoon salt and 1 teaspoon pepper.Tie rosemary and thyme together with kitchen twine and add to the pot.Place ribs on top of the vegetables and add beef stock and brown sugar.Cover the dutch oven and bake for 2 to 2 1/2 hours or until the ribs are very tender.Carefully remove ribs from the pot and set aside.Discard herbs and skim off excess fat.Cook vegetables and sauce over medium heat for around 20 minutes until reduced.Add ribs back to the pot…I usually put quartered potatoes in with the ribs so that a whole meal is in one pot,but serving this over freshly made creamed potatoes would take it over the top!