Serves: 4
Total Calories: 190

2 pounds boneless short beef ribs
salt and pepper to taste
2 to 3 tablespoons butter
2 to 3 tablespoons olive oil
2 large onions cut into 1 inch pieces
2 shallots cut into 1/2 inch dice
1 stalk celery cut into 1 inch pieces
1 carrot cut into 1 inch pieces
1 head garlic sliced in half widthwise
1/2 cup dry red wine
1/2 cup beef stock
2 teaspoons dry thyme
1 bay leaf
chopped flat leaf parsley to garnish

One day in advance, season ribs with salt and pepper. In a large, heavy Dutch oven, heat butter over medium-high heat. Add ribs and cook on all sides until well browned and caramelized. Cool and refrigerate overnight.

The next day, in a large Dutch oven, heat the oil over medium-high heat. Sauté the onions, shallots, celery, and carrot until brown and caramelized. Add garlic, wine, stock, thyme, bay leaf, and ribs to Dutch oven. Bring to a boil, then lower heat and let simmer 3–4 hours. Remove ribs to a large serving dish. Strain sauce, season with salt and pepper, and pour over ribs. Garnish with parsley. Serve ribs on top of Creamy Polenta.

Nutritional Facts:

Serves: 4
Total Calories: 190
Calories from Fat: 110

More Recipes from the Taste of Broadway Cookbook:
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Polenta e Cinghiale (Wild Boar and Polenta)
Steak au Poivre
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Petit Fillet of Beef with Tarragon Cognae Mustard Sauce
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The Count's Stroganoff
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