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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shortribs in Burgundy Recipe

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This recipe for Shortribs in Burgundy is from Chi Am Circle Club 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:  
6 large meaty short ribs
1 1/2 cups dry red wine
1/2 cup hot water
1 tsp salt
1/4 tsp dried crumbled marjoram
1/4 tsp sweet basil
1 onion, thinly sliced
1 bay leaf
freshly ground pepper to taste
cornstarch or flour paste (optional)
minced parsley for garnish
Directions:
Directions:


1. Brown short ribs well on all sides in a large Dutch oven.

2. Pour 1 cup wine and hot water onto short ribs.

3. Add salt, marjoram, basil, and onion

4. Cook and simmer 1 1/2 hours
.
5. Add remaining 1/2 cup wine, bay leaf, pepper. Simmer until meat is tender, about 1 hour longer.

6. Remove short ribs to hot platter. Skim off fat on wine flavored juices.

7. Thicken juices with a cornstarch or flour paste for gravy, if desired OR leave the juices thin and pour into sauce bowl.

8. Sprinkle meat with finely minced parsley.

Makes 6 servings.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This timeless recipe is from Chi Am Circle's original Flavors and Fragrances cookbook.

 

 

 

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