Short Ribs Recipe
I have a confession to make: I am not really a short rib fan. If I was, this is exactly how I would love them. Let me explain: The flavors are out of this world and the 3 hours spent cooking it made the house smell awesome! I think it’s the texture of the meat that I wasn’t crazy about. I know these are served in high end restaurants and I used Anne Burell’s recipe (and she’s a restaurant chef) so, if you love short ribs I have no doubt that you will love these, if you don’t, save your 3 hours for another recipe…
- 8 boneless short ribs
- Extra virgin olive oil
- 2 onions-coarsely chopped
- 2 carrots-coarsely chopped
- 2 celery ribs-coarsely chopped
- 8 ounces baby portabella mushrooms-chopped
- 4 cloves garlic- smashed
- 2 roasted red bell peppers-chopped
- 1-12 ounce can tomato paste
- 1/4 cup prepared horseradish
- 2 tablespoons ground mustard
- 2 cups dry red wine
3 bay leaves
Season the ribs generously with salt. Coat a large stock pot with olive oil and bring to high heat. Add the ribs to the pan and brown very well on all sides-it may take up to 20 minutes or more, but it is well worth the time.
While the ribs are browning, put the onions, carrots, celery, mushrooms and garlic in a food processor and puree to a coarse paste; set aside.
When the ribs are very brown on all sides, remove them form the pan. Throw out the fat, add some fresh olive oil and add the pureed vegetables to the pan. Season generously with salt and cook over medium-high heat until the veggies are very brown and crud has formed on the pan- 8 to 10 minutes. Scrape the bottom of the pan and continue cooking.
Preheat oven to 375 degrees. Add the roasted red bell peppers, tomato paste, mustard and prepared horseradish; cook, stirring frequently, until it starts to brown- 2-3 minutes.
Add the wine, bring to a boil and stir frequently to scrape the brown bits off the bottom. Continue cooking until reduced by half- 3-4 minutes.
Return the ribs to the pan and add enough water to cover the meat. Toss in the bay leaves and cover tightly. Cook for 2-1/2 hours, checking every 45 minutes to makes sure the meat is covered with liquid, if not add more water. Remove the lid during the last 20 minutes of cooking.
Adapted form Anne Burell’s Cook Like a Rockstar