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Italian Short Ribs Recipe

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This recipe for Italian Short Ribs is from The Pember Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs beef or pork short ribs
Salt & Pepper to taste
3 T Olive Oil
3 cloves crushed garlic
¼ C Chopped Carrots
¼ C Sliced Celery
2 Yellow Onions, peeled & sliced
2 Bay Leaves
1 T Dried Oregano
1 C Dry Red Wine
2 C Beef Stock
1 Can Tomato Paste (6 oz.)
1 C Parsley
1 tsp. Dried Basil
½ C Dry Vermouth
4 T Butter
6 T Flour
Directions:
Directions:
Season the ribs with salt and pepper to taste. Heat a large heavy frying pan and brown the ribs in 2 batches, using 1 tsp. of the oil each time. Brown the ribs well on all sides and remove to a 10 qt. stove-top casserole.

Heat the frying pan again and add the remaining 1 tsp of oil. Add the garlic, carrot, celery, and onions. Sauté until the onion is tender and add to the ribs. Deglaze the pan with ½ C water and add the juices to the casserole. Add the bay leaves, oregano, red wine, beef stock, tomato paste, parsley, and basil. Add enough cold water to just barely cover the contents in the pot, about 2 C. Bring to a boil, cover, and simmer gently for 2 hours or until the ribs are very tender.

(As an added serving option, do the following steps.)

Remove the meat to a platter and keep warm. Strain the sauce, discarding any solids. Return the sauce to the pot, add vermouth, and bring to a gentle simmer.

Melt the butter in a small frying pan. Add the flour and cook together a few minutes to form a roux. Do not burn. Whisk some of the roux into the simmer pot until smooth and thickened. Add more roux to thicken to taste. Add salt and pepper to taste. Pour the sauce over the ribs, garnish with the parsley, and serve.

Serve with gnocchi or rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
I love this recipe so much that I make it once a week.

 

 

 

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