When we got our half a cow there were a couple of packages of short ribs that came with it. Short ribs? How in the heck are they cooked and what am I going to do with them? So, they have sat in the freezer for a while, getting pushed back each time that I dig out some steaks, a roast, a pound of hamburger and then it happened. As I was browsing through some of my favorite blogs there appeared a recipe for short ribs!! Thank the heavens - I didn't even have to search for it, it just fell in my lap! :) This recipe was definitely time consuming and the results were pretty tasty... I'm not going to run out and buy a bunch of short ribs just to make it again, but if we get some again I know what recipe I can go back to!
(recipe found at www.anniebakes.net)
8 boneless short ribs (mine had the bone, I rolled with it)
extra virgin olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
8 ounces portabella mushrooms, chopped
4 cloves garlic, smashed
2 raosted red bell peppers, chopped
1 (12 ounces) can tomato paste
1/4 cup prepared horseradish
2 tablespoons ground mustard
2 cups dry red wine
3 bay leaves
Season the ribs generously with salt. Coat a large stock pot with olive oil and bring to a high heat. Add teh ribs to the pan and brown very well on all sides, it may take up to 20 minutes or more, but it is worth the time...
While the ribs are browning, put the onions, carrots, celery, mushrooms and garlic in a food processor and puree to a coarse paste; set aside. When the ribs are very brown on all sides, remove them from the pan. Throw out the fat, add some fresh olive oil and add the pureed vegetables to the pan. Season generously with salt and cook over medium high heat until the veggies are very brown and crud has formed on the pan, about 8-10 minutes. Scrape the bottom of the pan and continue cooking.
Preheat oven to 375. Add the roasted red bell peppers, tomato paste, mustard and horseradish; cook, stirring frequently, until it starts to brown, about 2-3 minutes. Add the wine, bring to a boil and stir frequently to scrape the brown bits off the bottom. Continue cooking until reduced by half, about 3-4 minutes.
Return the ribs to the pan and add enough water to cover the meat. Toss inthe bay laeves and cover tightly. Cook for 2 1/2 hours, checking every 45 minutes to make sure the meat is covered with liquid, if not add more water. Remove the lid during the last 20 minutes of cooking.