Katiecooks
New member
Ingredients:
5 pounds beef short ribs, cut into 2-inch pieces
3 tbls. vegetable oil
2 medium onions, chopped
4 cloves garlic, roughly chopped
1 large parsnip, peeled and chopped
3 ribs celery, trimmed and chopped
3 tbls. tomato paste
1 small bottle (approx. 750 ml) dry red wine
1/2 C ruby port
3 tbls. sugar
2 cups fresh cranberries
4 sprigs fresh thyme
1 bay leaf
1 tsp. whole black peppercorns
3 C beef or veal stock
Kosher or sea salt and freshly ground black pepper to taste
Directions:
Heat oven to 375 degrees. In a large Dutch oven over medium high heat, brown ribs in oil - in batches, if necessary. Brown meat for about 3 minutes per side. Remove to a plate. Lower heat to medium and saute onions and garlic until soft, about 5 minutes. Add parsnip and celery; cook 5 minutes. Add tomato paste and cook an additional 7 minutes. Add wine, port, sugar, cranberries, thyme, bay leaf and peppercorns. Cook until liquid is reduced by half, about 30 minutes. Add stock, bring to a boil and cook about 5 minutes longer. Return ribs to the pan and cover tightly. Bake 3 hours. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage and reserve meat (discard bones and cartilage). Pass vegetables and liquid through a sieve or a double layer of cheesecloth in separate liquid from solids; discard solids. Skim oil from sauce and discard. Return liquid to stove and heat gently 5 minutes. Season with salt and pepper. Serve meat with sauce. Absolutely wonderful!!
5 pounds beef short ribs, cut into 2-inch pieces
3 tbls. vegetable oil
2 medium onions, chopped
4 cloves garlic, roughly chopped
1 large parsnip, peeled and chopped
3 ribs celery, trimmed and chopped
3 tbls. tomato paste
1 small bottle (approx. 750 ml) dry red wine
1/2 C ruby port
3 tbls. sugar
2 cups fresh cranberries
4 sprigs fresh thyme
1 bay leaf
1 tsp. whole black peppercorns
3 C beef or veal stock
Kosher or sea salt and freshly ground black pepper to taste
Directions:
Heat oven to 375 degrees. In a large Dutch oven over medium high heat, brown ribs in oil - in batches, if necessary. Brown meat for about 3 minutes per side. Remove to a plate. Lower heat to medium and saute onions and garlic until soft, about 5 minutes. Add parsnip and celery; cook 5 minutes. Add tomato paste and cook an additional 7 minutes. Add wine, port, sugar, cranberries, thyme, bay leaf and peppercorns. Cook until liquid is reduced by half, about 30 minutes. Add stock, bring to a boil and cook about 5 minutes longer. Return ribs to the pan and cover tightly. Bake 3 hours. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage and reserve meat (discard bones and cartilage). Pass vegetables and liquid through a sieve or a double layer of cheesecloth in separate liquid from solids; discard solids. Skim oil from sauce and discard. Return liquid to stove and heat gently 5 minutes. Season with salt and pepper. Serve meat with sauce. Absolutely wonderful!!