Ingredients
6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can stewed tomatoes including liquid
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
a 1-pound bag peeled carrots
Garnish: finely chopped fresh parsley leaves
Instructions
Pat short ribs dry and season with garlic salt and pepper and flour. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary, and salt and bring to a boil.
Add ribs and vegetable to a large dutch oven. Cover, cook 350F for 2 hours, or until meat is tender. Transfer stew with a slotted spoon to a large bowl. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
Serve stew with biscuits.
You are inspiring Sunday dinner, short ribs, black eye peas and greens!
Wonderful. I love sharing recipes especially to encourage healthy eating. Thanks for visiting.