I love short ribs. I'm a real sucker for meat that falls off the bone, and then practically into my mouth. I made these beautiful babies on a Sunday and could hardly wait to get to Sunday dinner!
- 4 short ribs (or 2-3 per person)
- 1/4 cups corn starch
- 2 pieces of bacon, diced
- 1 T cooking oil
- 2 carrots, diced
- 1 onion, diced
- 2 shallots, diced
- 3 cups stock
- 2 cups dry red wine
- 1 t rosemary
- salt and pepper to taste
Pre-heat your oven to 325 degrees. Pat your short ribs dry with a paper towel and season them generously with salt and pepper. Coat lightly with corn starch.
Over medium-high heat, brown your bacon pieces. Remove to a piece of paper towel.
If there's not enough bacon fat, add 1T of cooking oil to the pan and brown your short ribs. Once they are brown, remove from pan and set aside.
Chop your onion, carrots and shallots. Then add to your pan once the short ribs are brown.
Cook vegetables until translucent, add salt and pepper to taste.
Add your wine, rosemary and your stock and bring to a simmer.
Add your ribs back to the pot.
Cover and place in the oven for 2 1/2 hours. The meat will have pulled away from the bone once you're ready.
A lot of my liquid cooked away, but the flavors were divine!
I mashed up a sweet potato, made a side salad and went to town. This was a great meal!
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