Spice 10-26-99 12:42 PM pt (US)
Braised Short Ribs with Root Vegetables
5 tablespoons olive oil
1 1/2 large onions, chopped
4 cloves garlic, minced
flour
4 pounds beef short ribs
5 tablespoons chopped fresh margoram or 1 1/2 teaspoons dried
3 large potatoes, cut in 1 1/2” pieces
4 large carrots, cut in 2” pieces
1 1/2 cups red wine
1/4 cup tomato paste
3 cups beef broth
2 bay leaves
Heat 2 tablespoons oil in heavy Dutch oven over medium-high heat.
Add onions and garlic and saute until tender, about 10 minutes.
Using slotted spoon, transfer to plate.
Season flour with salt and pepper and turn ribs in this mixture to coat; shake off excess.
Add 3 tablespoons oil to Dutch oven and heat over high heat.
Add ribs and cook until brown on all sides, about 10 minutes.
Transfer ribs to plate and pour off fat from pan.
Return onion mixture to pan, add wine and boil until very thick, scraping up any browned bits, about 8 minutes.
Stir in tomato paste, broth, bay leaves and half of the marjoram.
Return ribs to pan and bring to a boil.
Reduce heat, cover and simmer one hour and thirty minutes.
Add vegetables, cover and simmer until vegetables and meat are tender, about 50 minutes longer.
Uncover and simmer until sauce thickens, stirring frequently, about 10 minutes.
Season with salt and pepper, to taste.
Add remaining marjoram just before serving, optional.