Short Ribs Barefoot Contessa Style
These are sooo delicious! I make these the day before you want to eat them...a good thing to do as the flavors marry and you can remove any extra fat easily. Tho not necessary, after oven browning the beef as instructed, i quickly pan sear them to really get that caramelization. I then deglaze the pan with some of the wine and add it to my dutch oven. You may need more wine, use your judgement. Some folks like to remove the veggies at the end, but i leave them in. When you only need a bit of tomato paste like this recipe, i love the tomato paste in a tube, like a toothpaste product, if you can find it, it lasts forever in the fridge. This is adapted from food network, barefoot contessa. Hope you enjoy!!
Steps
Preheat the oven to 400 degrees f.
Spray a sheet pan with pam , place the short ribs on it , sprinkle with salt and pepper and roast for 15 minutes.
Remove from the oven.
Reduce the oven temperature to 300 degrees f.
Meanwhile , heat the olive oil in a large dutch oven and add the onion , celery , carrots and cook over medium-low heat for 20 minutes , stirring occasionally.
Add the garlic and cook for another 2 minutes.
Add the 3 tablespoons of tomato paste.
Pour the wine over the vegetables , bring to a boil , and cook over high heat until the liquid is reduced by half , about 10 minutes.
Add 1 tablespoon salt and 1 teaspoon pepper.
Tie the rosemary and thyme together with kitchen twine or put in cheesecloth , add to pot.
Place the roasted ribs on top of the vegetables in the dutch oven and add the beef stock and brown sugar.
Bring to a simmer over high heat.
Cover the dutch oven and bake in oven for 2 hours or until the meat is very tender.
Carefully remove the short r.
Ingredients
beef short ribs, salt & freshly ground black pepper, olive oil, onions, celery, carrot, garlic cloves, tomato paste, burgundy wine, rosemary sprig, fresh thyme sprig, mushroom, beef stock, brown sugar