Short ribs are a quick and easy dinner to make! Pop them in the oven and five hours later you have a delicious dinner for you, your friends and family!
Ingredients
- 3lbs Fieldstone Farm Beef Short Ribs
- 1 lrg carrot, chopped
- 2stalks celery, chopped
- 1 lrg yellow onion, chopped
- 1qt beef stock
- 1/2 btl dry red wine
- 1 clove garlic
- 2T Canola Oil
- 1 sprig thyme
- 1 sprig rosemary
- salt & pepper to taste
- 1/4C Tomato paste
Instructions
- Preheat oven to 200 degrees farenheight
- Season Fieldstone Farm short ribs heavily with salt and pepper
- Heat 2T Canola oil in large roasting pan over high heat.
- After oil is hot place short ribs in pan, brown on both sides. About 4 minutes on each side.
- Remove short ribs and set aside.
- In same pan add carrot, celery, and onion. Cook until edges are browned and carrots are soft.
- Add tomato paste and coat vegetables with paste, over medium high heat. Allow paste to brown slightly.
- Add wine to pan and scrape all browned bits from bottom of the pan so they are a part of the sauce
- Add beef stock,thyme, garlic, and rosemary.
- Place short ribs into pan, ribs should be 1/2 - 3/4 submerged in liquid.
- Cover pan and place in oven, cook ribs for 5 hours, or until fork tender. Meat should fall right off of the bone.
- Periodically check ribs to make sure liquid has not fully evaporated.
- When ribs are fork tender, remove from pan and cover with foil.
- Strain sauce into a sauce pot to remove vegetables and herb stems.
- Skim off any fat that has accumulated on top of the sauce.
- Over high heat reduce the sauce half way, or until desired thickness.
- Spoon sauce over ribs and serve up some Fieldstone Farm deliciousness!
