4
3 tbsp all-purpose flour
2 kg meaty beef short ribs
1 tbsp vegetable oil
1 large onion, preferably red
8 small thin carrots, with green leafy tops, peeled
10 garlic cloves, minced
2 cups full-bodied red wine, such as Cabernet Sauvignon
284-mL can undiluted beef broth
156-mL can tomato paste, about 2/3 cup
2 tsp dried thyme leaves
2 tsp paprika
1 tsp salt
1/2 cup pitted kalamata or green olives
4 celery stalk, with leaves
1 green bell pepper
1 yellow or red bell pepper
3 medium tomatoes, or 6 plum tomatoes
1/4 cup full-bodied red wine, preferably Cabernet Sauvignon, or sherry (optional)
Preheat oven to 350F (180C). Place flour in a large bowl. Coat ribs lightly, a few at a time, with flour. Transfer floured ribs to a large plate. Discard any leftover flour. Heat oil in a large, wide ovenproof saucepan set over medium-high heat. Working in batches, add ribs and brown both sides well, from 4 to 5 minutes per batch. If ribs start to burn, reduce heat to medium. Remove ribs as they are browned to a large plate or bowl. Meanwhile, coarsely chop onion. Peel carrots. Trim green carrot tops, leaving about 1 inch (2.5 cm) greenery. (It looks good in the final dish.) If carrots are thick, slice in half lengthwise. If they are long, cut into smaller pieces.
After browning ribs, pour off all but 1 tablespoon (15 mL) fat from pan or add oil if needed. Add onion. Reduce heat to medium. Stir often 5 minutes. Stir in garlic, 2 cups (500 mL) wine, broth, tomato paste, thyme, paprika, salt and olives. Stir, scraping up bits from bottom of pan, until tomato paste is blended. Bring to a boil. Return ribs along with any juices to pan. Make sure ribs are submerged in sauce.
Cover pan tightly and place in centre of 350F (180C) oven. Cook, stirring occasionally and turning ribs until almost tender, about 1-1/2 hours. Meanwhile, chop celery. Core and seed peppers, then coarsely chop. Slice tomatoes into similar-size pieces as peppers. They should measure about 3 cups (750 mL).
After ribs have cooked 1-1/2 hours, stir carrots, celery, peppers and tomatoes into sauce. Cover and return pan to oven. Continue cooking until ribs are very tender and carrots are done, from 1 to 1o more hours or until as tender as you like. Stir sauce and vegetables occasionally. Taste and stir in 1/4 cup (50 mL) wine or sherry, if you like. Serve right away or refrigerate, covered, up to 3 days.
Calories 682, Protein 28.1g, Carbohydrates 19.8g, Fat 54.7g, Fibre 4.2g, Sodium 725mg.
Our slowly simmered short ribs are incredibly succulent and meltingly tender--in other words, perfect comfort food. These inexpensive ends of ribs are cut from a standing rib roast. Look for ribs with the highest proportion of meat to bone. Braising in a good red wine produces a robust sauce, which we packed with fall vegetables, so there's plenty to spoon over mashed potatoes.
Prepare and cook short ribs. Refrigerate. When cooled, cover. They will keep well at least 3 days and the flavour gets better. Reheat, covered, in 350F (180C) oven, stirring often until warm, about 1 hour.