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Short Ribs Italian Style

Ingredients
  Olive oil 2 Tablespoon
  Short ribs 8
  Onions 2 , sliced
  Garlic 2 Clove (10 gm), minced
  Celery ribs 2 , sliced
  Carrots 3 , sliced
  Dry red wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Oregano 1 Teaspoon
  Rosemary 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Canned tomato paste 6 Ounce (1 Can)
  Condensed beef bouillon 10 1⁄2 Ounce, condensed (1 Can)
  Water 1 Can (10 oz) (1 Can)
  Butter/Margarine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

In a Dutch oven or large cast iron skillet, heat oil.
Add short ribs.
Brown on all sides.
Add onions, garlic, celery and carrots.
Cook 2 minutes, stirring constantly.
Add wine, water, oregano, rosemary, 1 teaspoon salt and tomato paste.
Cover.
Simmer over low heat, turning occasionally, until tender, about 1-1/2 hours.
Bring bouillon, soup-can water, butter or margarine and 1/2 teaspoon salt to a boil.
Add rice.
Cover tightly and simmer 20 minutes.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Stir in parsley.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Beef

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