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