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Categories:
beef short ribs salt ground black pepper olive oil white onions garlic chicken broth red wine tomato paste bouquet garni black olives
Viewed: 54 - Published at: 3 years agoIngredients
- 4 beef short ribs, cut into 3-inch pieces
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. olive oil
- 2 c. chopped white onions
- 4 cloves garlic, finely chopped
- 3 1/2 c. chicken broth
- 1 1/2 c. red wine
- 2 Tbsp. tomato paste
- 1 bouquet garni (parsley, thyme, and bay leaf tied with kitchen string)
- 2 c. pitted black olives
Method
- Season the ribs with salt and pepper in an oven-proof pan with a lid.
- Heat the oil on the stove over medium-high heat.
- Add the ribs and brown on all sides, then remove the ribs from the pan. Add the onion and garlic and saute for 5 minutes, stirring occasionally.
- Stir in the chicken broth, wine and tomato paste, scraping the bottom of the pan to loosen any vegetables stuck there.
- Return the meat to the pan.
- Add the bouquet garni and the olives.
- Cover and cook in a preheated 350° oven for 1 1/2 to 2 hours, until the meat almost falls off the bone.
- To serve, transfer the meat, broth and olives to soup bowls, discarding the bouquet garni.
