Monday, August 9, 2010

Braised Short Ribs

This kind of seemed like a Fall dinner menu, but today kind of felt like a Fall day!?
Hasn't this been the strangest summer (weather-wise)? Tonight's dinner was warm an hearty, and I think It would be great in a crock pot (but I refuse to pull mine out yet).
Hope you enjoy! :-)

boneless beef short ribs, about 3 lbs (or 6 pieces)
sea salt & pepper
1 T olive oil
1/2 onion, finely chopped
2 cloves garlic
1 celery stalk, finely chopped
1 small carrot, grated
1/4 C tomato sauce, canned low sodium, organic
1/4 C red wine
1 tsp. thyme
1 bay leaf
1/4 C fresh parsley, chopped

Season beef with some salt and pepper. Heat olive oil in a pot. When oil is hot, sear short ribs on all sides until really brown, about 5 minutes. Remove ribs and set aside. Add a little more oil to pot and saute garlic and onions. Add celery and carrots. Saute for about 3-5 minutes. Add wine and tomato sauce, scraping sides. Add thyme and bay leaf to sauce. Sauce will be a bit thick. Add short ribs back to pot and add water (just enough to cover about 3/4 ribs...about 1 C). Sprinkle with chopped parsley, cover, and simmer for about 2 hours (turn beef over about half way through cooking time).

We served this with some sliced baked yams and sauteed kale. Enjoy!

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