Years ago I made beef short ribs for the first and last time (I thought) – way too fatty and greasy. But recently we were at a friend’s house for dinner and she served short ribs. I silently cringed, but they were wonderful! So, I thought I needed to try again. I bought boneless short ribs, as she had used, and selected this recipe. Admittedly, I changed the process quite a bit, but still came out with a wonderfully rich tasting dish. I browned my ribs and removed them from the skillet. I skipped sautéing the carrots and celery and proceeded directly to sautéing the garlic for a minute and then deglazing with the red wine. I added the stock, browned short ribs, bay leaf and thyme and cooked uncovered over a low simmer for about 90 minutes. Because I thought my liquid was reducing too much, I covered my pan for another 30 minutes. I wanted my vegetables to be crisp tender and maintain their color, so I continued to cook covered, adding the carrots for another 40 minutes, the celery for the last 30 minutes and the onion for the last 20 minutes. The carrots and celery were perfect; 20 minutes for the onion was 5-10 minutes too long. I did thicken my sauce with just a bit of cornstarch and water. These were wonderful ribs in a deep, rich sauce with vegetables that hadn’t turned to mush. Served over rice and we enjoyed this very much!! Now, I’ll do short ribs again!!!
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Years ago I made beef short ribs for the first and last time (I thought) – way too fatty and...