Short Ribs

By • November 27, 2010 • 0 Comments

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Author Notes: This is a great "people coming over" recipe. A dish to simply put in the oven while you snack on appetizers as the delicious aromas perfume your kitchen. SJ Jr

Serves 3-5

  • 1 cup onion, carrot, celery
  • bunches garlic bulbs
  • 1 can of crushed tomato
  • 1 small can of tomato paste
  • 3 sprigs rosemary
  • 3-4 sage leaves
  • 4 Boneless Short Ribs
  • Flour
  • Extra Virgin Olive Oil
  • Salt/Pepper
  1. Preheat oven 350 degrees
  2. Season short ribs generously with salt and pepper and lightly coat with flour
  3. Sear ribs on medium/high heat in large dutch oven or deep cast-iron pan. 3-5 minutes each side for a good crust.
  4. Remove ribs, lower heat and sweat out all veggies and garlic. Season with salt/pepper. About 10 minutes
  5. Put the ribs back in pan, add tomato, tomato paste and 2 cups of H2O.
  6. Add all the rosemary and sage. Season again with salt/pepper.
  7. Cover and put in oven for 3 1/2 to 4 hours. Stir occasionally just to move the ribs around a bit.
  8. You house/apartment will smell heavenly! I serve over a pasta or rice. ENJOY!
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