Short Ribs

Ingredients

• Servings: 4
• 4 pounds beef short ribs
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, sliced into rings
• 2 leeks (white portion only), sliced
• 1 cup red
• 1 cup beef stock
• 1 (28 ounce) can diced tomatoes
• 3 cups bottled mix
• 6 large carrots, peeled and cut into 3-inch pieces
• 20 small mushrooms, stems removed

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). season the short ribs with salt and pepper, and set aside.
• heat an oven-proof dutch oven, or wide, shallow pot with a lid over medium-high heat. stir in the olive oil and butter until the butter has melted. stir in the onion, and cook until the onion begins to soften, about 3 minutes. add the leek, and continue cooking until the onion and leek are lightly browned. remove and set aside.
• brown the short ribs in the hot dutch oven until browned on all sides, about 3 minutes per side. once browned, sprinkle the reserved onions over the ribs, pour in the , beef stock, tomatoes, and mix. nestle the carrot chunks among the ribs. bring to a simmer, then cover, and place into the preheated oven.
• braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.