Imagine ribs that are so tender that they fall off the bone! Ribs flavored with garlic, onions, tomatoes and red wine. Succulent, delicious, short ribs braised for hours until they become a tender delicious delicacy! These ribs are so full of flavor that you will not want to stop eating them. The original recipe comes from Lidia Bastianich's book called "Lidia's Italian American Table". I added and removed ingredients to make it my own and it came out fabulous! To see how it's made, keep reading!
- ½ bottle of dry red wine such as a Cabernet Sauvignon
- 2 cups hot chicken stock
- 3-4 lbs of beef short ribs (sometimes referred to as Flanken), cut into equal pieces
- 3 tbsp. vegetable oil
- 4 large carrots, peeled and cut into 1 inch chunks
- 3 celery stalks, cut into 2 inch pieces
- 2 large onions, chopped
- 6 cloves of garlic, chopped
- 2 cups frozen string beans, thawed
- 2 dried bay leaves
- 1 tsp. dried rosemary
- 3 whole cloves
- 2 tbsp. tomato paste
- 1 (28 oz) can of crushed tomatoes
- salt and pepper, to taste
- To a small saucepan add the wine and bring to a boil. Let boil for about 2 to 3 minutes and then reduce heat to low and simmer until the wine reduces to about a cup and becomes syrupy. Once done, set aside.
- Generously season the ribs with salt and pepper. To a large Dutch oven over medium low heat add the oil. Add the short ribs to the pot without crowding them. You will need to do this in batches. Cook the ribs on all sides until browned, but not burnt. When all the ribs are done remove from the pot, set aside.
- Add the onions and cook, stirring occasionally, until light brown, about 8 minutes. Add the garlic and cook, stirring, for another minute. Add in the carrots, celery, rosemary, bay leaves and cloves. Season lightly with the salt and pepper and cook the vegetables for about 10 minutes until they start to get soft. Add in the tomato paste and stir it in with the vegetables. Let cook for about 2 to 3 minutes.
- Pour in the wine and the tomatoes, string beans and stir. Add the ribs back into the pot and combine with the vegetable and wine/tomato mixture. Add in enough chicken stock to just barely cover the ribs.
- Bring to a boil and then cover the pot and lower the heat to a simmer. You will need to add the rest of the stock, a little at a time to keep the ribs covered. Stir occasionally so the ribs don't stick to the bottom of the pot.
- Cook for about 3 hours until the ribs are so tender that they fall off the bone. Taste the gravy and season with more salt and pepper, if necessary. Enjoy!