I don’t know about you, but this weather just makes me want to hunker down and enjoy some comfort food. This is great for a crowd but also for a family who like leftovers. It’s better served the next day, so make it ahead of time and relax the night you serve.
Also, this can be made in the crock pot, but I am cuckoo enough to actually like tending over it for hours!!
4 1/2 lbs boneless short ribs
Extra Virgin Olive Oil
3 cloves garlic
1 onion, chopped
14.5 oz can crushed tomatoes
1 750 mL bottle red wine (I like the Spanish reds for this one)
Parsley, not chopped
Button mushrooms, sliced thick
Freshly ground pepper
Crusty bread, for dipping!
In a large dutch oven, heat 3 tbs olive oil. Sprinkle the short ribs with salt & pepper on both sides. Once oil is warm, brown the ribs on both sides, working in batches, careful not to over crowd the pan. Let rest on a plate.
Add garlic and onion and saute until soft, scraping up all the good stuff at the bottom of the pot. Add the red wine, tomatoes and return the ribs back to the pan. Add parsley. Bring to a boil. Let simmer for 3 hours, or until meat begins to fall apart. Season to taste.
Let it cool and then refrigerate overnight. Reheat the on the stove top before serving. Sprinkle with some chopped parsley.
This goes really well with roasted potatoes and salad with a nice vinaigrette, or roasted brussel sprouts.