Short Ribs, Big Flavor

By • December 12, 2014 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

Serves 4-6

  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and peas sautéed in butter.

More Great Recipes:
Beef & Veal|Entrees|Ribs