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This recipe is from the Neely's on Food Network. I have made them many times and every time they are incredible! They absolutely melt in your mouth and the orange zest and wine make the dish even more amazing! I also use grass-fed beef from Whole Foods for this dish which makes them even better. We eat them over mashed red garlic potatoes.
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Ingredients
- 1/4 cup olive oil divided
- 6 pounds beef short ribs
- Salt and freshly ground pepper
- 1 large onion coarsely chopped
- 1 Carrot chopped
- 4 cloves garlic chopped
- 2 Celery Ribs chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 cups low-sodium chicken stock
- 1 in can diced tomatoes thick puree, 15-ounce
- 3 thyme sprigs
- 1 bay leaf
- 1 orange zested
- 1 tablespoon chopped parsley leaves for garnish
- 4 cloves garlic chopped
- 2 Celery Ribs chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 cups low-sodium chicken stock
- 1 in can diced tomatoes thick puree, 15-ounce
- 3 thyme sprigs
- 1 bay leaf
- 1 orange zested
- 1 tablespoon chopped parsley leaves for garnish
Ingredients
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Instructions
- Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
- Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
- Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
- Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over mashed red potatoes or stone ground grits, if desired. Garnish with fresh chopped parsley.
Recipe Notes
Enjoy!
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
