Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Discard the herbs and skim the excess fat. Carefully remove the short ribs from the pot and set aside.Cover the Dutch oven and bake for 2 hours or until the meat is very tender. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock.Tie the rosemary and thyme together with kitchen twine and add to the pot. Add 1 tablespoon salt and 1 teaspoon pepper. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add the garlic and cook for another 2 minutes. Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally.Reduce the oven temperature to 300 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes.
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