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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 4 servings.
5 lb. beef short ribs, trimmed of fat
salt and pepper
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1 T. tomato paste
3 c. beef broth
1 1/2 c. ruby port
1/4 c. balsamic vinegar
1/4 c. minute tapioca
1 sprig fresh rosemary
Preheat oven to 375F.
Season ribs with salt and pepper and arrange bone-side up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs are browned, 1 1/2 to 2 hours.
Transfer ribs to paper towel lined plate. Reserve 2 T. rendered beef fat and discard remaining drippings.
Reduce oven temperature to 300F.
Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes.
Add garlic and tomato paste; cook until fragrant.
Add broth, port, vinegar, tapioca, rosemary, and ribs to pot and bring to simmer.
Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours.
Transfer ribs to serving platter. Strain and skim sauce. Serve, passing sauce at table.
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BEEF - SHORT RIBS - PORT SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 4 servings.
5 lb. beef short ribs, trimmed of fat
salt and pepper
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1 T. tomato paste
3 c. beef broth
1 1/2 c. ruby port
1/4 c. balsamic vinegar
1/4 c. minute tapioca
1 sprig fresh rosemary
Preheat oven to 375F.
Season ribs with salt and pepper and arrange bone-side up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs are browned, 1 1/2 to 2 hours.
Transfer ribs to paper towel lined plate. Reserve 2 T. rendered beef fat and discard remaining drippings.
Reduce oven temperature to 300F.
Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes.
Add garlic and tomato paste; cook until fragrant.
Add broth, port, vinegar, tapioca, rosemary, and ribs to pot and bring to simmer.
Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours.
Transfer ribs to serving platter. Strain and skim sauce. Serve, passing sauce at table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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