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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