|4 lbs.||meaty beef short ribs (but I’ve used up to 6 lbs. with this recipe if you need to serve lots of people)|
|1||large onion, finely chopped|
|1||medium carrot, finely chopped|
|1||celery stalk, finely chopped|
|8||whole garlic cloves, peeled|
|2 T.||all-purpose flour|
|1 T.||dried Herbes de Provence|
|2 c.||red wine|
|3 c.||beef broth (I use bouillon cubes)|
|1 14 oz.||can crushed tomatoes, with juices|
|½ c.||water, if needed|
|16 oz.||baby carrots|
|½ c.||Nicois olives, pitted|
1. Preheat the oven to 325.
2. Heat the oil in a large dutch oven. Sprinkle the ribs with Kosher salt and pepper, add ribs to the pot and brown well, turning often. About 8 minutes per batch. When complete, transfer ribs to a large bowl.
3. Add 2 T. olive oil to the pot, add onion, chopped carrot and celery and cook over medium-low heat until vegetables are soft. Stir frequently to prevent burning.
4. Add garlic, flour and herbes de Provence, stir for 1 minutes. Add wine and 2 c. of broth. Bring to boil over high heat and scrape the brown bits off the bottom of the pan.
5. Add tomatoes with juices. Return ribs with accumulated juices to the pot, and, if needed, add enough water to the pot to just cover the ribs.
6. Cover pot tightly and transfer to oven. Bake until ribs are very tender, about 2 hours 20 minutes. You’ll see how tender they are when the bones fall out of the meat.
7. When this is complete add remaining 1 c. broth, baby carrots and olives to the pot. Continue cooking for 15 minutes, until carrots are very tender.
8. Remove from oven. If you want to, remove the ribs and carrots, and boil the sauce a little longer on the stove to thicken it slightly. Season it all with salt and pepper.
9. Pour sauce over freshly cooked egg noodles, add ribs to each plate and serve.
A Sunday dinner that will last for three nights is well worth the effort. This is a tried and true recipe that you could even serve at a dinner party if you wanted to.
This recipe takes about 2 ½ hours or more to prepare. It is not hard, but it takes a lot of chopping, browning and stirring. I watched it very carefully while it was in the oven, not wanting the meat to come uncovered at any point. Set aside a lot of time on the weekend to make this and you will be glad you did.
To find a meat dish that both a husband and toddler will eat is no small feat. Our daughter at the meat and noodles by the fistful and my husband, well, he could have eaten the entire thing by himself!
Printed from: http://www.thenaptimechef.com/2009/02/napping-with-ribs-sunday-dinner-series/