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2 3/4 pounds short ribs of beef (2 -1/2" wide; 3 bones
between bones to equal 3 pieces per
1 medium yellow onion; chunked
1/2 carrot; chunked
1/2 rib celery; chunked
1 clove garlic; mashed
1 cup red wine
1/4 cup tomato paste
1/2 sm can plum tomatoes; chunked
1 1/2 quarts beef stock
1/2 sprig thyme
1 1/2 tablespoons unsweetened chocolate
1 1/2 teaspoons fresh thyme
3/4 teaspoon fresh chopped marjoram
1 oranges; zested
1 tablespoon butter
salt and pepper to taste
1 cup dry sherry
Preheat oven to 300F degrees.
Generously salt and pepper ribs. In heavy duty casserole, brown short
ribs in a little olive oil. Remove. Add carrots, celery, onion and
garlic to casserole. Saute until well caramelized. Add red wine and
cook over high heat until reduced by half. Add tomato paste, tomatoes,
and thyme. Mix to combine. Add ribs and stock to the pan.
Bring to a boil, cover, and place in 300 degree oven for approx. 3
hrs, or until meat pulls easily away from the bone. Remove meat from
jus, strain jus. Place jus back into casserole pan. Add 1 cups dry
sherry and reduce by 1/3. To the reduced sauce add 1 1/2 TB
unsweetened chocolate, 1/2 TB fresh thyme, 1/4 TB fresh chopped
marjoram, zest of 1 orange, 1 TB butter, salt and pepper to taste.
Simmer with ribs for 2 minutes to marry the flavors. Serve with your
favorite potatoes and
gremolata if so desired.
2 3/4 pounds short ribs of beef (2 -1/2" wide; 3 bones
between bones to equal 3 pieces per
1 medium yellow onion; chunked
1/2 carrot; chunked
1/2 rib celery; chunked
1 clove garlic; mashed
1 cup red wine
1/4 cup tomato paste
1/2 sm can plum tomatoes; chunked
1 1/2 quarts beef stock
1/2 sprig thyme
1 1/2 tablespoons unsweetened chocolate
1 1/2 teaspoons fresh thyme
3/4 teaspoon fresh chopped marjoram
1 oranges; zested
1 tablespoon butter
salt and pepper to taste
1 cup dry sherry
Preheat oven to 300F degrees.
Generously salt and pepper ribs. In heavy duty casserole, brown short
ribs in a little olive oil. Remove. Add carrots, celery, onion and
garlic to casserole. Saute until well caramelized. Add red wine and
cook over high heat until reduced by half. Add tomato paste, tomatoes,
and thyme. Mix to combine. Add ribs and stock to the pan.
Bring to a boil, cover, and place in 300 degree oven for approx. 3
hrs, or until meat pulls easily away from the bone. Remove meat from
jus, strain jus. Place jus back into casserole pan. Add 1 cups dry
sherry and reduce by 1/3. To the reduced sauce add 1 1/2 TB
unsweetened chocolate, 1/2 TB fresh thyme, 1/4 TB fresh chopped
marjoram, zest of 1 orange, 1 TB butter, salt and pepper to taste.
Simmer with ribs for 2 minutes to marry the flavors. Serve with your
favorite potatoes and
gremolata if so desired.
