This recipe isn't for everyone, because you need to cook for over four hours... but if you're like me and you have nothing to do at home all day, this is super easy.
Ingredients:
3 tablespoons olive oil
2 pounds short ribs, cut into 2-inch pieces
3 cloves garlic, chopped
2 ribs celery, roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
2 medium tomatoes, roughly chopped
1 cup red wine
3 cups chicken stock
1 teaspoon dried thyme (fresh is better, but they always sell it in such large bundles...)
Salt and black pepper, to taste
*I find that the celery, carrot, and tomatoes become almost inedible because they become too bitter, sour, and soft, so find other vegetables to serve with the short ribs
Directions:
In a pot over medium-high heat, heat oil and sear short ribs until well browned on all sides (do this in small batches so they don't crowd--if they're crowded, they won't brown properly). Remove short ribs, then in the same pot saute garlic, celery, carrot, onion, and tomatoes until browned. Put short ribs back into the pot, then add red wine and chicken stock to cover. Bring to a boil, add thyme, salt, and pepper, then cover and let simmer for four hours.
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| Serve over a grain; I like orzo, risotto, or polenta |
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