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Author Notes: This is a perfect weekend recipe. It cooks low and slow, fills your home with an amazing aroma and offers an incredibly satisfying meal.
Step-by-step pictures at www.growingupsavvy.com —Nadya
- 3.5 pounds short ribs
- 2 large onions, sliced roughly
- 5 whole anchovies
- 5 cloves of garlic
- 1 tablespoon paprica (dolce or picante)
- 1 cup wine
- 1 cup broth
- 43 ounces crushed tomatoes
- 1 sprig rosemary
- 2 sprigs thyme
- Preheat the oven to 300*F. Meanwhile salt short ribs on all sides (fairly liberally). Heat oil in a large cast iron pot (8+ gallon capacity).
- Once the oil is almost smoking, place 1/3 of short ribs in the pot and sear for a 3-4 minutes until very golden.
- Turn over and repeat. Do this for all the sides. Repeat with the remaining 2/3 short ribs. Rest seared short ribs on a plate.
- Once all of the ribs have been seared, place all of the onions into the emptied pot. Turn the heat down and cook the onions until they soften 5-10 minutes.
- Add the anchovies and continue cooking until they dissolve. Add the garlic, cook for 30 seconds, add the paprica and cook for another 30-45 seconds.
- Add tomatoes, turn up the heat and use a wooden spoon to get all of the delicious brown bits off the bottom of the pot. Add the stock and wine, mix well and bring to a simmer. Add the herbs and nestle the beef gently back into the pot.
- Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and peas sautéed in butter.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2