Scott's Short Ribs

Ingredients

  • 1 ½ cups chopped onion (2 onions)
  • 1 tablespoon brown sugar
  • 6 cups beef stock
  • Fresh thyme sprigs
  • Fresh rosemary sprigs
  • 1 (750-ml) bottle burgundy or other dry red wine
  • 3 garlic cloves, finely chopped
  • + 21 more ingredients
    • 1 leek, cleaned and large-diced, white part only
    • 1 small fennel, fronds, stems, and core removed, large-diced
    • 2 carrots, peeled and large-diced
    • 4 cups large-diced celery (6 large stalks)
    • ¼ cup good olive oil
    • Kosher salt and freshly ground black pepper
    • 6 beef short ribs, trimmed of fat
    • 1 tablespoon brown sugar
    • 6 cups beef stock
    • Fresh thyme sprigs
    • Fresh rosemary sprigs
    • 1 (750-ml) bottle burgundy or other dry red wine
    • 3 garlic cloves, finely chopped
    • 1 leek, cleaned and large-diced, white part only
    • 1 small fennel, fronds, stems, and core removed, large-diced
    • 2 carrots, peeled and large-diced
    • 4 cups large-diced celery (6 large stalks)
    • 1 ½ cups chopped onion (2 onions)
    • ¼ cup good olive oil
    • Kosher salt and freshly ground black pepper
    • 6 beef short ribs, trimmed of fat

1. Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F. 2. Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt an...

View full recipe at SpringPad

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