Really want a great stew even if summer? These beef short ribs are right for you! Slow cooked meat braised into red wine with a touch of freshness thanks to crispy celery hearts and petite diced tomatoes!
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- 3 Lb (1350 g) beef ribs (6 beef ribs)
- 1 lb (450 g) petite diced tomatoes
- 1 (250 g) little yellow onion
- 1 (100 g) carrot
- 2 cloves of garlic
- 1 (300 g) little celery heart
- 2 glasses red wine
- 1 cup vegetable broth
- 4 tbsp extra virgin olive oil
- 2 sprigs of fresh rosemary
- 1/2 tsp black pepper
- to taste table salt
FIRST STEPS
Peel and reduce the carrots into rings. Cut coarsely the onion. Peel and crush the cloves of garlic.
SEARED BEEF SHORT RIBS
Place a Dutch oven over medium/high heat. When the bottom of the pot is very hot, sear the beef short ribs, three or four pieces at time. When the meat is well golden brown over all sides, place them into a covered brown.
SAUTEED VEGETABLES
Pour the olive oil into the same Dutch oven. Place the Pot over medium heat and sauté carrots, onion and garlic along with 2 sprigs of rosemary, stirring frequently until extremely smooth and translucent. Finally, pour the vegetable into a covered bowl.
BRAISED BEEF SHORT RIBS
Place the meat into the pot and raise the flame. Pour immediately the red wine at room temperature. Braise the beef short ribs 5 mins over high heat, then add sauteed vegetables and rosemary, and petite diced tomatoes. Bring the sauce to boil, then low the flame and cover. The sauce have to cook very slowly, best temperature is around 170°/180° F. Just in case the sauce will be too thick, add a few tbsp of vegetable broth. Cook until the bones will begin to separate from the meat (about 3 hours).
CELERY HEART
Meanwhile the beef short ribs are slowly braising, reduce the celery heart into short sticks and discard the leaves. Poach the Celery sticks 1 minute into boiling water. Once the meat is cooked, pick up it from the sauce and place into a covered bowl. Pour the celery sticks into the sauce and raise the flame on medium. Cook without lid until the sauce is slightly thickened and celery is cooked but still crispy. If the sauce will begin too thick before celery is done, add a little of broth. Finally, add short ribs, black pepper, and and salt as needed. Cook 5 minutes more before serving.
PREPARING IN ADVANCE
This recipe is perfect to be prepared in advance. In this case, Cook the ribs until the bones will begin to separate, then store into the fridge. Before serving add celery and complete as written above.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
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AUTHENTIC BOLOGNESE SAUCE (Ragù alla Bolognese)
PRINTABLE VERSION
- 3 Lb (1350 g) beef ribs (6 beef ribs)
- 1 lb (450 g) petite diced tomatoes
- 1 (250 g) little yellow onion
- 1 (100 g) carrot
- 2 cloves of garlic
- 1 (300 g) little celery heart
- 2 glasses red wine
- 1 cup vegetable broth
- 4 tbsp extra virgin olive oil
- 2 sprigs of fresh rosemary
- 1/2 tsp black pepper
- to taste table salt
- FIRST STEPS
Peel and reduce the carrots into rings. Cut coarsely the onion. Peel and crush the cloves of garlic. - SEARED BEEF SHORT RIBS
Place a Dutch oven over medium/high heat. When the bottom of the pot is very hot, sear the beef short ribs, three or four pieces at time. When the meat is well golden brown over all sides, place them into a covered brown. - SAUTEED VEGETABLES
Pour the olive oil into the same Dutch oven. Place the Pot over medium heat and sauté carrots, onion and garlic along with 2 sprigs of rosemary, stirring frequently until extremely smooth and translucent. Finally, pour the vegetable into a covered bowl. - BRAISED BEEF SHORT RIBS
Place the meat into the pot and raise the flame. Pour immediately the red wine at room temperature. Braise the beef short ribs 5 mins over high heat, then add sauteed vegetables and rosemary, and petite diced tomatoes. Bring the sauce to boil, then low the flame and cover. The sauce have to cook very slowly, best temperature is around 170°/180° F. Just in case the sauce will be too thick, add a few tbsp of vegetable broth. Cook until the bones will begin to separate from the meat (about 3 hours). - CELERY HEART
Meanwhile the beef short ribs are slowly braising, reduce the celery heart into short sticks and discard the leaves. Poach the Celery sticks 1 minute into boiling water. Once the meat is cooked, pick up it from the sauce and place into a covered bowl. Pour the celery sticks into the sauce and raise the flame on medium. Cook without lid until the sauce is slightly thickened and celery is cooked but still crispy. If the sauce will begin too thick before celery is done, add a little of broth. Finally, add short ribs, black pepper, and and salt as needed. Cook 5 minutes more before serving. - PREPARING IN ADVANCE
This recipe is perfect to be prepared in advance. In this case, Cook the ribs until the bones will begin to separate, then store into the fridge. Before serving add celery and complete as written above. 
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