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Beef Short Ribs www.Wegmans.com Yield: Serves 4 8 pieces (about 2 3/4 lbs.) beef short ribs pan searing flour 1 Tbsp. vegetable oil 1 cup coarsely chopped white mushrooms 2 Tbsp. chopped garlic 8 oz. mirepoix (carrots, celery, onions minced) ½ cup canned Roma tomatoes (with basil) 2 whole dried bay leaves 1 Tbsp. fresh chopped thyme 1¼ cups dry red wine 1¼ cups beef culinary stock Preheat oven to 350o. Dust ribs with pan-searing flour. Heat oil in large braising pan on medium, until oil faintly smokes. Add ribs; brown, turning to all sides, 8-10 minutes. Remove ribs; set aside. Discard all but 1 tablespoon drippings from pan. Add mushrooms to pan; cook stirring frequently, 2-3 minutes. Add tomatoes, bay leaves and ½ tablespoon thyme. Stir; simmer 3 minutes. Add wine, stirring to loosen browned bits on bottom of pan. Cook 8-10 minutes, until liquid is reduced by one third, to a syrupy consistency. Return ribs to pan; add stock. Bring to simmer and cover. Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 minutes or until ribs are fork-tender and sauce is thickened. Skim fat from surface and discard. Transfer ribs to clean platter, discard bay leaves; stir remaining thyme into sauce. Season to taste with salt and pepper. Pour sauce over ribs; serve. |
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