1/2 c balsamic or red wine vinegar (we like balsamic)
3/4 c red wine (we like Gallo Red Zin or Riunite Lambrusco)
6 plum tomatoes, seeded and quartered
2 c chicken stock
3 sprigs fresh thyme
3 sprigs fresh rosemary
Instructions
Heat oven to 350. Season ribs with salt and pepper. In dutch oven, heat oil over medium-high heat. Sear ribs in batches, until browned all over. Remove ribs, and transfer to a large bowl. Add veggies and garlic, adding a little more oil if neccessary. Saute about 10 minutes. Add wine and vinegar. Remember to only use a wine you like to drink otherwise you won't like the outcome. Stir with wooden spoon until all the browned bits are off the bottom of the pan. Continue to cook until reduced by 1/3. Add tomatoes, chicken stock, and herbs.
Return ribs to pot, bring to a boil. Cover pot and transfer to oven. Cook turning once or twice during cooking, until fork tender and meat is barely clinging to the bone. About 3 1/2 - 4 hours. Remove ribs from pot, set aside. Strain liquid, remove solids. Use a spoon to remove fat from surface. Cook over medim-high heat until reduced and thickened. Slice meat off ribs or serve whole and drizzle sauce over or serve on the side.
Kids laughed at me because this was Martha Stewart, but not after they tried the recipe. I like to take the herbs out and put the veggies in the blender and put back in the sauce. The leftover sauce from the ribs is wonderful to cook a roast in the crockpot. Cook the roast one day, refrigerate, then slice thin the next day for sandwhiches or hot beef. Or just eat the roast.
Originally Submitted
5/7/2010
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