2 tablespoons olive oil
5 pounds beef chuck short ribs
⅓ cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 (15-ounce) can whole peeled tomatoes in juice
1 cup low-sodium chicken broth
1 cup red wine, such as Pinot Noir
2 medium onions, halved
lengthwise and cut into fourths
2 carrots, cut into ½-inch pieces
2 celery ribs, cut into ½-inch pieces
3 cloves garlic, sliced
1 sprig fresh rosemary
1 sprig fresh thyme
Brussels Sprouts and Fennel Slaw, (recipe follows)
1. Preheat oven to 300°.
2. In a large Dutch oven, heat oil over medium-high heat. Sprinkle short ribs with flour, salt, and pepper. Cook ribs, in batches, until very browned, about 5 minutes per side. Remove ribs from pan, and pour off any oil in pan.
3. Return ribs to pan, and add tomatoes, broth, and wine. Bring to a boil; cover and place in oven. Bake for 3 hours.
4. Add onion, carrot, celery, garlic, rosemary, and thyme; stir and cover. Bake for 1 hour more or until vegetables are tender and meat can be pulled away from the bone.
5. Serve ribs with Brussels Sprouts and Fennel Slaw and Creamy Mashed Potatoes.
Brussels Sprouts and Fennel Slaw
Makes about 6 to 8 servings
1 lemon, zested and juiced
2½ tablespoons white balsamic vinegar
1 tablespoon olive oil
¼ teaspoon sugar
1 cup thinly sliced Brussels sprouts
1 cup thinly sliced fennel
1 carrot, thinly sliced
½ cup chopped fresh parsley
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
1. In a large bowl, whisk together lemon zest and juice, vinegar, oil, and sugar. Add Brussels sprouts, fennel, carrot, parsley, garlic, salt, and pepper, tossing to coat.
This hearty dish is the perfect complement to a cold day. Cozy up by the fire and enjoy our Braised Short Ribs, a rich and delicious meal.