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Written by Chef Phil

Monday, 16 May 2005

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Chef Phil's
Weekly Recipe

Updated Weekly


 

Braised Garlic Short Ribs with a Red Wine Tomato Sauce

Recipes will be updated weekly on Monday's.
(This will give you enough time to get the ingredients and practice for next weekend's date.) 

Weekly Recipe for May 16-22, 2005


Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Prep Time: 20-30 minutes
Cook Time: 2-2½ hours.
Time she will remember it: 2-2½ weeks.
Braised Garlic Short Ribs

Serve with: Mashed potatoes, rice or egg noodles and sautéed zucchini. Dessert: Dulce de leche ice cream with toasted almonds.

2 lbs. beef short ribs (seasoned) 15 cloves of garlic (whole) 1 lb. onions (medium diced) 1 stalk of celery (medium diced) 1 each carrot (peeled, medium diced) 14 oz. can of tomato sauce 2 beef bouillon cubes 12 oz. red wine (Cabernet, Merlot, or Table)

Season short ribs liberally with salt and black pepper, and rub lightly with olive oil, in a 5quart capacity (heavy gauge) sauce pan. Sear ribs on all sides on medium high heat.

Remove ribs. Add a couple of ounces of olive oil. Add garlic, onions, celery, and carrots. Brown vegetables until edges are nicely caramelized. Add red wine and bouillon cubes and bring to a boil making sure to scrape bottom and sides to loosen fond. (Editors note: That's Chef Phil's fancy way of saying scrape the stuff off the sides.) Add tomato sauce. Bring to a boil. Add ribs. Put in a 300° F oven and cook 2-2½ hours.

Remove ribs. Strain off vegetables and serve with mashed-potatoes, rice or egg noodles and sautéed zucchini. Enjoy.

Makes 4 servings.

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© 2005 Cigar-Review.com, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
To get permission, email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it  

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