Chicken Stir Fry Dinner: Step 2 Braised Beef Short Ribs

This is very simple. Get a large pot, heat on the stove and put olive oil in it, EVO. (I used a standard salad plate here. You can use any plate.) This is the type of food you get when you come to the Greenville Arms, Hudson River Valley Fiber Art Workshops or the Hudson River Valley Art Workshops.

12-15 beef short ribs
1 sliced onion
6 cups beef stock
2 cups of dry red wine
3 T garlic
10 Roma tomatoes
6 sprigs of rosemary

Brown ribs in the large pot. Season the ribs as you take them out of the pot. I liked to use course ground Alder smoked sea salt and black pepper. You can get this at Savory Spice Shop.com Tell them Chef Mark from Greenville sent you.

Sauté the onions briefly, sauté even more briefly half of the garlic, add the ribs back into the pot and cover with the wine and add enough stock until it reaches up about halfway to three quarters of the way up on the beef ribs. Add the rest of the garlic on top of the ribs. Cover with the tomatoes and the rosemary. Cover the pot and simmer on top of the stove for 1/2 hour.

Preheat the oven to 400F and put the pot into the over for 1 hours. Turn down the over to 350 and continue to cook for 2 more hours or until the meat is very tender. When you turn the heat, check the pot and add stock as needed.

Reserve the remaining liquid and tomatoes. Throw out the rosemary. Blend reserved liquid and reduce in a sauté pan about 1/2. You have to eyeball this. If your lid was not on tight, you may already have sludge on the bottom of the pot. Just take that sludge and blend and use to paint on the ribs before serving. I like to serve with a mixed greens garnish and crudité.

You can make this up a day in advance and reheat on top of the stove in a covered pan with a little bit of water. This will make even more sauce. ;-) Makes its own sauce.