This is one of those home cooked meals that just feels like a warm hug. Now, I know it’s the peak of summer and the thought of turning your oven on makes you cringe. BUT take my word for it, you need to save this recipe for your next dinner party! It’s absolutely delicious, impressive and one of those “set it and forget it” kind of meals.
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Ingredients:
3-4 Beef short ribs
1 yellow onion, coarsely chopped
2 C baby carrots or 3-5 large carrots, coarsely chopped
4-6 cloves garlic, halved
2 C red wine (sub beef broth)
3 C beef broth
Salt and pepper to taste
1 C all purpose flour
4 T butter
3 T olive oil
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Directions:
Preheat oven to 350 degrees. Heat a large Dutch oven over med heat. Add olive oil and 2 Tbsp butter. Pat short ribs dry with a paper towel and then season short ribs liberally on both sides with salt and pepper. Lightly coat short ribs in flour, shaking off the excess. Place short ribs in pan and sear for 3-4 min per side until browned. Remove from skillet. Add remaining 2 T butter to the skillet. Add onions and carrots and cook 2-3 min. Add garlic. Cook additional 2-3 minutes. Add wine and broth. Bring to a slight boil and scrape up all the browned bits from the bottom of the pan. Let the liquid simmer for 2-3 min. Take short ribs and nestle them into the liquid. The liquid should almost cover the meat. Cover pot with lid and place in the oven for 2 hours. Remove from the oven, and let sit with the lid on for at least 10 min. Use a spoon to scrape off the top layer of fat from the liquid in the pan. Discard. Serve with potatoes!
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