Posted by: Bev_fla 08-11-99 1:54 PM
Braised Short Ribs with Vegetables
5 Tbsp. olive oil, divided
1 1/2 large onions, chopped
4 cloves garlic, peeled and minced
Flour
4 pounds beef short ribs
5 Tbsp. fresh marjoram, chopped (or 1 1/2 tbsp., dried), divided
1 1/2 cup red wine
1/4 cup tomato paste
3 cups beef broth
2 bay leaves
3 large potatoes, cut in 1 1/2” pieces
4 large potatoes, cut in 2” pieces
Heat 2 Tbsp. oil in heavy Dutch oven over medium high heat.
Add onions and garlic and saute until tender, about 10 minutes.
Remove with a slotted spoon and transfer to a plate.
Season flour with salt and pepper.
Coat short ribs in flour, shaking off excess.
Add 3 Tbsp. oil to Dutch oven and heat over high heat.
Add short ribs and cook until brown on all sides, about 10 minutes.
Transfer short ribs to plate and discard fat in Dutch oven.
Return onion mixture to Dutch oven.
Add wine and boil until very thick, scraping up any browned bits, about 8 minutes.
Stir in tomato paste, then broth, bay leaves and half of marjoram.
Return ribs to Dutch oven and bring to boil.
Reduce heat, cover and simmer 1 hour and 30 minutes.
Add vegetables to short ribs.
Cover and simmer until vegetables and meat are tender, about 50 minutes longer.
Uncover and simmer until sauce thickens, stirring frequently, about 10 minutes.
Add salt and pepper to taste.
Add remaining marjoram before serving.