3 1/2 to 4 lbs beef short ribs

1 cup flour
2 tablespoons canola oil
salt and pepper

1 14ounce can of beef broth
2 onions, peeled and halved
6 to 8 carrots, peeled and cut into halfs/thirds
2 celery stalks, cut into thirds
thyme
oregano
salt and pepper

4 garlic cloves, minced
olive oil
1 6 ounce can tomato paste
1 cup red wine

1. In a large pot over a low flame, add canola oil, about 2 tablespoons, just enough to coat the bottom of the pot. In a bowl, add flour with salt and pepper and stir to sift together. Dredge the short ribs through the flour till coated completely. Raise the flame the pot from low to medium. Place the flour coated short ribs into the pot. Cook the ribs quickly, to sear all four sides brown.
2. Add can beef broth to pot and then fill can three times with water and pour into the port. Add onions, carrots, celery, thyme, oregano, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook for one hour. Turn off stove. Let sit.
3. Meanwhile, in a dutch oven pot, add olive oil, about 1 1/2 tablespoons, and minced garlic to a medium flame. Cook until garlic is translucent. Add tomato paste and stir fo a few minutes. Add red wine to pot 1/2 cup at a time. Stir constitantly, to blend.
4. Oven to 375 degrees.
5. Scoop with a slotted spoon, ribs, and then all vegetables out of the pot to the dutch oven pot. Pour the seasoned beef broth mixture in the dutch oven pot just to cover the meat. Stir to blend the tomato paste and beef broth mixtures all together.
6. Cover the dutch oven and bake for one hour. Uncover the pot and if the sauce looks like it decreased, add some more beef broth and stir to blend it. Cover the dutch oven pot and cook for another hour. It should be down at that time. Remove the dutch oven to the top of the stove and remove the cover.
7. Serve immediately. Serves 4 to 6. Options – serve with mashed potatoes on the side or over egg noodles.
6. ENJOY – Short on ribs, Long on flavor!

Nothing speaks of friendship like a get together with old friends at a good restaurant.  Some years ago, several of us from work met at a restaurant, Roasted Peppers, for dinner.  I wasn’t sure what I wanted to order when my friend, Donna, suggested the “really good” short ribs. Well, I trusted her tastebuds, and I got the payoff; these ribs were both tender and tasty! I was happy Donna convinced me to get them.  Ever since that night, short ribs has become my meal of choice whenever I go to Roasted Peppers because they are that good. 

When I enjoy a meal in a restaurant, I take on the challenge to recreate the dish at home.  It will just nag at me till I make it. Sometimes I win and sometimes I lose.  And then sometimes, I create a new recipe much to my delight – and others who are willing to taste what has emerged from the deep recesses of the cookbook section of my brain.

There is a method to my madness.  The process I use to create new recipes begins by exploring the many different recipes from my various cookbooks.  From there, I determine how I want to prepare a new dish as I consider what additional ingredient(s) might enhance the flavor.  It’s almost like a science experiment.   This short rib recipe was a success. Trust me, I’ve tried several variations on this theme, and this particular recipe rose above the rest.   

If you don’t want to cook short ribs at home, then visit Roasted Peppers, and try their version of short ribs.  You will be happy you did!

Roasted Peppers

320 Mamaroneck Avenue

Mamaroneck, NY  10543

(914) 341-1140