- 4 lbs. beef short ribs combined bone-in [for flavor] and no bone
- Salt and freshly ground pepper
- 3 T olive oil
- 2 onions very coarsely chopped
- 2 carrots peeled and chunked
- 1 rudabaga peeled and chunked
- 2 garlic cloves crushed
- 2 large ribs of celery chunked
- 2 C full-bodied red wine if you don’t want to use wine, substitute beef broth
- 1 large bay leaf
- 6-8 sprigs of parsley & 4-6 sprigs of thyme tied together
- 2 C of beef or veal stock
- 1 T chopped parsley
- ½ t chopped thyme
Pre-heat oven to 325 degrees.
Season the ribs with salt and pepper. In a large, deep skillet or Dutch oven, heat the oil over medium-high heat and brown the ribs on all sides, about 10 minutes total.
Remove the ribs and set aside. In the remaining fat, saute the onions, carrots, garlic, celery and rudabaga until the onions are golden and begin to soften, about 5 minutes. Stir in 1/2 cup of the wine, scraping the bottom to loosen any browned bits, and cook over high heat until reduced by half. Add the bay leaf, parsley and thyme. Place the ribs in a single layer over the vegetables.
Add the remaining 1 1/2 cups of wine and the stock to barely cover the meat, and place in the middle of the oven (if you need more liquid, simply add more beef broth). Bake for 2-3 hrs (2 1/2 might do). Remove from oven and carefully remove the ribs to a lightly oiled baking pan. Sprinkle with salt, and set aside to cool.
Strain the cooking liquid, discarding the parsley and thyme sprigs along with bay leaf while saving the vegetables in the Dutch oven. Separate the fat from the liquid and reserve the liquid.
Return half the reserved liquid to the Dutch oven with short ribs and vegetables. Keep warm in oven. Place remaining reserved liquid in a large pan and reduce. Add salt and pepper to taste and stir in the chopped parsley and thyme. Return to the Dutch oven.
Serve the ribs and vegetables over egg noodles, ladled with the reduced liquid.
Note: Prepared horseradish is a perfect condiment for these ribs.
Wine Pairing: A full-bodied Red Blend or Cabernet Sauvignon pairs nicely with this meal.