Beef Short Ribs Oven Baked- Roasted

BEEF SHORT RIBS OVEN BAKED - ROASTED

You might think I am a little nuts for making this dish in the middle of July, as it takes so long to cook and therefore filling the house with heat.  For what it seems as an endless time, our weather has been so full of rain, that a hearty homey dish was desired. With all the rain and humidity our air conditioning has been running non-stop anyway, so I succumbed to my desires and slow roasted these tasty beef ribs.  Boy was I glad I did!  Rich and hearty and just what I wanted.

This is a classic way of preparation and you will find many other variations from stove top, slow cookers to Korean spiced etc.

2.5 pounds beef ribs

3 tablespoons all-purpose flour

Oil

¾ cups of diced carrots, celery and leeks

2 cloves garlic, chopped

2 tablespoon tomato sauce

Salt and pepper

2 bay leaves

1-2 sprigs of rosemary

2-3 cups beef broth

2 Cups red wine

Preheat oven to 325 degrees

Prepare your diced vegetables making sure you rinse VERY well the Leeks as they tend to have allot of sand in between the leaves.

See how the sand is caught between the leaves:   

Sand hides between layers of leaves

 

 

 

 

 

 

 

   

 

 

Turn once browned on one side

  Season the ribs with salt and pepper. Lightly dust with flour. In a Dutch oven, warm the oil brown the ribs on each side.   

Remove from Pan

Remove the ribs to a plate and add the carrots, celery, leeks and garlic to the drippings, making sure to scrap the bottom of the pan. 

Sauté for 3-4 minutes on medium heat and then add the tomato paste and then the broth and bay leaf and rosemary.   Stir well.  Cook ribs in oven for 3 hours.

Remove the Ribs and cook the sauce on the stove top on medium high heat for 5 minutes to reduce and thicken sauce.   

Puree the sauce or strain it if you like a smoother sauce and top the ribs.








Tips:

·        Serve with White rice or butter egg noodles

·         Make a good soup from the leftover sauce

 

 

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!