I had bought short ribs thinking I would have time during the week to make Giada's Tagliatelle with Short Ribs. Knowing I would need about 2-1/2 hours of cooking time, making this meal during the week is a little difficult unless we plan on eating around 8 PM. I did a quick search of the Food Network to see if there were any quicker recipes. I came across this recipe, from the Rittenhouse Hotel in Philadelphia, and thought it looked easy and wouldn't take as long. The ingredients were basic and I was able to get everything cooking in one pot in about 15 minutes. I brought it to a simmer and cooked it for a little under two hours.
This meal was absolutely delicious. The beef was very tender and melted in your mouth. The flavor was perfect with the blend of vegetables. We served it over mashed red potatoes, which added to that comfort food feel. With winter, not quite over, this is a great meal to come home to after a long, cold day!
- 3 to 4 pounds beef short ribs
- 1 medium onion, sliced
- 1 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, roughly chopped
- 1 (15-ounce) can tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon oil
- Salt and black pepper
- Beef broth, enough to cover the ribs
In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.
Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.