- Preparation time
- 15 mins
- Cooking time
- 180 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 7, 2016
- 4 lb
- Beef Short Ribs - On the Bone
- 2 tsp
- Thyme - Dried
- 2 Lg.
- Carrot
- 2 Individual
- Celery Stalk
- 2 Individual
- Shallot
- 3 Clove
- Garlic - Fresh
- 2 Tbsp
- Flour - All Purpose
- 1 Tbsp
- Tomato Paste
- 750 ml
- Chianti Wine
- 3 Cup
- Broth - Beef
- 2 Individual
- Cloves
- 2 Sprig
- Rosemary - Fresh
- 2 Sprig
- Sage - Fresh
These short ribs braised in wine are perfect served over mashed potatoes with gravy or better still served with Ravioli topped with either our Creamy Tomato Sauce or our very simple Horseradish Cream Sauce.
- Cut the ribs into individual pieces
- Peel and chop the carrots and shallots
- Crush the garlic
- Chop the celery
- Brown the individual ribs well in HOT olive oil then transfer to the crock pot & remove all but 3 tbsp of drippings from pan. Work in batches if necessary.
- Add the carrots, celery, and onions to the pan and cook stirring occasionally for 3 or 4 minutes, until soft.
- Add garlic and cook 1 additional minute
- Add flour and tomato paste and cook, stirring constantly until well combined, about 3 minutes.
- Add the wine, bring to a boil and simmer for 5 minutes, or until reduced by one-third.
- With a wooden spoon, scrape all of the browned bits from the bottom of the pan.
- Cover ribs with all contents of your pan, add herbs (in cheese cloth for easy removal) & cook for several hours until falling apart.
- Remove ribs, cut into bite sized pieces and let liquid cool for at least 30 min then remove fat from surface
- Remove the herb package then puree the remaining vegetables & liquid and
- Return the meat to the pan
- Reheat pan contents while Ravioli cooks
- When cooked, place ravioli in a bowl & add meat with pureed mix
- Top with sauce if desired