Originally Posted by Jessica_Morris
Looks delicious Rocklobster! Mind sharing you recipe?
Sent from my Nexus 4 using Discuss Cooking mobile app
Sure. It is a pretty classic recipe. I start with some meaty short ribs, brown them in oil in a heavy oven proof pot. Then, I turn the stove down a bit and take them out when they are browned. I add butter, garlic, onion, carrot and celery to the pot and saute that until they become soft and start to brown a bit. 5 - 10 minutes. Deglaze the pot with a couple of liberal glugs of red wine, throw in a couple of bay leaves, black pepper, stir for a while, and get that simmering until the wine reduces to half. Add a good tablespoon of tomato paste and stir that up. I put the ribs back in, on top of the mix, bone side down, and add beef stock/broth until the liquid is about half way to 2/3's up. I don't submerge the ribs in the cooking liquid. That is stewing. Then, I cover and put in a pre heated 300-325 oven for about 2 hours. At this point I take it out and check it, baste the ribs, and add some thyme. Return it to the oven and, depending on the size of the meat pieces, I go for another half an hour or an hour. This part is up to you to check the pieces and see if they are done enough. The meat should pull apart easily with a fork. That is pretty much it. If you want, you can take the ribs out and skim the fat, add more stock if it is too thick or reduce a bit if it is too thin....spoon sauce on the ribs and chow down,,,,,,
You can check the ribs once or twice to make sure the liquid isn't reducing too much. If it is, add a bit more beef stock to bring it back up to half way up the ribs.