Short Ribs of Beef

Short Ribs of Beef

(4 portions)

8 pieces of short ribs, about 6 oz each

1 oz of olive oil

1 shallot, chopped fine

1 clove of garlic, chopped fine

1 carrot, chopped fine

1/4 stalk of celery, chopped fine

1 medium tomato, peeled and chopped fine

1/2 cup of red wine

2 tbsp of balsamic vinegar

16 oz of sodium-free beef stock

2 bay leaves

3 sprigs of fresh marjoram

3 sprigs of fresh thyme

Black pepper to taste

Heat a large skillet, or as I prefer to use, a large cast iron pot with lid, on medium high heat. Add oil and brown short ribs on all sides until nice and brown.

Remove ribs and hold on the side.

Add garlic and shallots. Saute for about 4 minutes.

Add the remaining carrots, celery, tomatoes and herbs. Saute for another 4 minutes.

Add red wine and vinegar and stir well. Make sure to scrape the bottom of the pan to release any caramelization.

Add beef stock and place ribs back in pot, evenly separated.

Simmer on low heat for about 2 hours, until fork tender.

During the simmering you want to maintain a 1/2 inch of liquid on the bottom of your pot.

If the liquid should become lower, add a little water, stock or red wine - depending on your preferences.

When complete, serve with one of the potato recipes posted earlier.

I like tender short ribs that hold their shape. Some have asked for a more tender/fall apart texture.

If you prefer the fall apart type, just add about 45 minutes to the cooking time, but be sure to maintain the liquid on the bottom of the pot.

Enjoy!