Short Ribs

By SJ Jr • 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

Preheat oven 350 degrees
Season short ribs generously with salt and pepper and lightly coat with flour
Sear ribs on medium/high heat in large dutch oven or deep cast-iron pan. 3-5 minutes each side for a good crust.
Remove ribs, lower heat and sweat out all veggies and garlic. Season with salt/pepper. About 10 minutes
Put the ribs back in pan, add tomato, tomato paste and 2 cups of H2O.
Add all the rosemary and sage. Season again with salt/pepper.
Cover and put in oven for 3 1/2 to 4 hours. Stir occasionally just to move the ribs around a bit.
You house/apartment will smell heavenly! I serve over a pasta or rice. ENJOY!