Bistro-Style Short Ribs
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 medium
Onion (chopped)1 large
Tomato (quartered)3 ribs
Celery1.5 cups
Red Wine (dry)4 tbsps
Parsley (chopped flat-leaf)Directions:
1
Preheat a cast iron grill or outdoor grill
2
Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides
3
Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp
4
Take a large Dutch oven and place over medium-high heat
5
Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil
6
Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes
7
Pour in the red wine and stock and bring it to a boil
8
Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat
9
Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours
10
When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat
11
Heat the sauce until slightly reduced and thickened, about 5 minutes