Italian Short Ribs
Italian Short Ribs Recipe. A dish worthy of a family celebration or holiday feast. Delicious fork tender meat that slips right of the bone.
|short ribs||5 lbs|
|salt||1/4 tsp||to taste|
|black pepper||1/4 tsp|
|olive oil||3 Tbsps|
|celery stalk||1/4 cup||chopped|
|red wine||1 cup|
|beef broth||2 cups|
|tomato paste||2 Tbsps|
|oregano (dried)||1 Tbsp|
|basil (dry)||1 tsp|
|all-purpose flour||1/2 cup|
|Italian parsley||1 cup||chopped|
- Season the short ribs with salt and pepper. In a large sauté pan heat olive oil over high heat and brown the ribs on all sides. Remove and put in a large stockpot.
- Add the onion, garlic, carrot, and celery to the sauté pan. Sauté until the onion becomes translucent. Add to the stockpot.
- Deglaze the pan with the red wine and beef broth scraping the bottom of the pan to get all the bits of flavor. Add to the stockpot.
- Add the tomato paste, oregano, basil, and bay leaf. Add enough water to barely cover the ribs.
- Bring to a boil and lower to a simmer. Cover and cook for 3 hours or until the ribs are fork tender.
- Remove the ribs to a serving platter. Strain the juices and set aside.
- In the stockpot add the vermouth and pan juices and bring to a simmer.
- In a separate sauté pan melt the butter over medium heat and stir in the all-purpose flour to form a roux. Stir for 2 to 3 minutes until the flour becomes a paste and takes on a golden color.
- Slowly whisk in a portion of the roux into the sauce. Add more to get the desired thickness of the sauce. Salt and pepper to taste. Spoon the sauce over the ribs and garnish with Italian parsley. Serve.