Short Ribs Italian Style
|Olive oil||2 Tablespoon|
|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)|
|Canned tomato paste||6 Ounce (1 Can)|
|Condensed beef bouillon||10 1⁄2 Ounce, condensed (1 Can)|
|Water||1 Can (10 oz) (1 Can)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
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.
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.
Cover tightly and simmer 20 minutes.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Stir in parsley.