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Beef Short Ribs

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Ingredients
  Beef short ribs 2 Medium
  Carrots 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs)
  Onion 1 Cup (16 tbs), diced
  Thyme sprigs 2 Medium
  Garlic cloves 6 Medium
  Syrah wine 1 Bottle (1 l)
  Salt 1 Teaspoon
  Pepper 1 Pinch
  Capellini onions 1 Cup (16 tbs)
  Olive oil 1 Cup (16 tbs)
  Hedge hog mushrooms 1 Cup (16 tbs)
Directions

MAKING
1. In a bowl place the beef along with carrots, celery, onion, thyme and garlic, immerse with Syrah wine and leave overnight.
2. The next day separate them, save the wine and cook everything except the beef in a pan with 2 tablespoons oil.
3. Skin the beef, season with salt and pepper and chop a little amount of beef into fine small dices.
4. In a pan slowly sear chopped beef along with capalleini onions until browned.
5. Remove and cook hedge hot mushrooms with the oil remaining in the pan.
6. Add the beef, the red wine in which the beef has marinated and chicken stock and cook until the liquid is reduced by half.

SERVING
7. On a serving plate place the cooked beef, spoon over the cooked sauce and top with the onions and mushrooms.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

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