Braised Garlic Short Ribs with a Red Wine Tomato Sauce Prep
Time: 20-30 minutes Cook Time: 2-2½ hours.
Serve with: Mashed potatoes, rice or egg noodles and sautéed
zucchini. Dessert: Dulce de leche ice cream with toasted almonds.
2 lbs. beef short ribs (seasoned) 15 cloves of garlic (whole) 1
lb. onions (medium diced) 1 stalk of celery (medium diced) 1
each carrot (peeled, medium diced) 14 oz. can of tomato sauce 2
beef bouillon cubes 12 oz. red wine (Cabernet, Merlot, or Table)
Season short ribs liberally with salt and black pepper, and rub
lightly with olive oil, in a 5quart capacity (heavy gauge) sauce
pan. Sear ribs on all sides on medium high heat.
Remove ribs. Add a couple of ounces of olive oil. Add garlic,
onions, celery, and carrots. Brown vegetables until edges are
nicely caramelized. Add red wine and bouillon cubes and bring to
a boil making sure to scrape bottom and sides to loosen fond.
(Editors note: That's Chef Phil's fancy way of saying scrape the
stuff off the sides.) Add tomato sauce. Bring to a boil. Add
ribs. Put in a 300° F oven and cook 2-2½ hours.
Remove ribs. Strain off vegetables and serve with
mashed-potatoes, rice or egg noodles and sautéed zucchini.
Enjoy.
Makes 4 servings.
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
