How to make it

  • Pat short ribs dry and season with salt and pepper. In a heavy 6 quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, Transferring with tongs into large bowl.
  • Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worchestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered 30 minutes.
  • Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer covered 3 1/2- 4 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through.
  • Stew may be made 3 days ahead and cooled, uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce a little. Serve stew sprinkled with parsley.
  • * These are very, very good served over my garlic mashed potato recipe.
  • * Wine suggestion: California Syrah- Edmunds St. John, California

Reviews & Comments 3

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    " It was excellent "
    brianna ate it and said...
    Sounds like a really tasty meal. 5 forks
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    " It was excellent "
    recipediva ate it and said...
    I have been on a short rib kick. Can't wait to try these. I have a favorite bed and is not the usual type. It is a five star. They had the best short ribs ever. It had coffee in it. They were saucey, thick and oh so good. I can't wait to try these. Group hugs, teri
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  • pat2me 13 years ago
    Thanks for posting this......YUM!!!!!
    Was this review helpful? Yes Flag

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