Margaret’s Beef Short Rib Meal Kit

Margaret's Beef Short Ribs is a delicious dish made from simple, yet tasty ingredients. When cooked to temperature, the meat is so tender, it literally falls off the bone. The tomato sauce is an interesting twist. This meal kit is great for a family gathering or special occasion.

Ingredients:

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Olive oil
Kosher salt and freshly ground black pepper
2 cups chopped green onions (Primarily chop the white part of green onion for this recipe to make sure
green onion does not overpower the meal)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1½ tablespoons minced garlic (5 cloves)
1 bottle (750) Elouan Pinot Noir Oregon
4 cups beef stock
1 cup hunts tomato puree
1 tablespoon ground thyme

Cooking Instructions:

Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees.

Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the green onions, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes,1 tablespoon thyme, 1 tablespoon salt, and 1½ teaspoons pepper.

Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender. Remove the short ribs to a plate with a slotted spoon and discard any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot.