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4-1/2 -5 lbs. short ribs
3 tbs. veggie oil
s& p
2/3 cup med. diced carrots
“”””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””””” onions
“”””””””””””””””””””””””” celery
2 whole bay leaves
1 tbsp. chopped garlic
2 cups dry red wine
2/3 cup beef broth
2-2 tsp. wine vinegar
DIRECTIONS; Heat oven 325. In dutch oven heat 2 tbsps. oil over med heat. Season ribs with 2 tsp. salt and l tsp. pepper. Add as many ribs as will fit without overlap and cook until nicely browned on all sides (3-4 mins per side) Transfer to platter & repeat with all ribs.Pour all but a thin layer of fat from pan.

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