OVEN-BRAISED BEEF SHORT RIBS

Ingredients

• 3 pounds beef short ribs
• Approximately 1-1/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 medium carrots, chopped
• 4 large cloves garlic, minced
• 1 cup dry red wine
• 1-1/2 tablespoons tomato paste
• 1 can (14.5 ounces) whole tomatoes broken apart, with juices
• 3/4 cup beef stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
• Salt and pepper to taste

Directions

Preheat oven to 350 F. Lightly coat the ribs with the flour, shaking off excess. Heat the oil in an ovenproof sauti pan, large enough to hold the ribs in one layer, over high heat. Add the ribs and brown on all sides, about 3 minutes per side. Remove the ribs and reduce heat to medium-high. Add the onion, green pepper and carrots to the pan; sauti until lightly browned, about 5 minutes. Add the garlic and sauti one more minute. Pour in the wine and cook briefly, scraping any browned bits in bottom of pan. Add the tomato paste and stir well to combine. Add the remaining ingredients, then return the browned ribs to the pan, making certain they are on the bottom in a single layer. Scoop some sauce over each.

Cover pan with a tight lid or foil. Place in oven and cook for about 2 hours or until the ribs fall apart easily with a fork. Check about every 30 minutes and scoop more sauce on top of the ribs.

Remove pan from oven. Skim any visible fat off the sauce. (If necessary, remove ribs from pan to skim the fat.) Discard the bay leaf. If desired, further reduce the sauce over high heat. Serve with risotto, rice or pasta, scooping some sauce and vegetables over each rib and side dish.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
OVEN-BRAISED BEEF SHORT RIBS