Monday, May 2, 2011

Easiest beef short ribs

I've never cooked short ribs until this last week and it was surprisingly easy to whip up a delicious tasting comfort food for not too much money.  I hope this is the last "winter" post for a while but the latest forecasts for Seattle are still not that optimistic.  If you start this dinner three hours before you will be pleased with the results when the meat literally falls off the bone.

Serves 4


1 1/2 pound beef short ribs
1 medium onion finely diced
1/2 cup tomato paste
3 1/2 cups water
4 large yukon gold potatoes
3 tablespoons dijon mustard
A swig of red wine (like pinot noir)

1) Heat neutral oil or olive oil in a large dutch oven, when oil is hot add meat and brown on each side (about 15 minutes total).  Generously sprinkle with salt and pepper
2) Remove the meat and let rest on a plate.
3) Add onions and brown for about 5-7 minutes.
4) Add tomato paste, water and stir to break up paste.
5) Return meat to the pot and cook on low for 2 hours
6) Add diced and peeled yukon potatoes to the stew pot and turn heat up to medium.
7) Let potatoes cook until tender or about 45 minutes then add mustard and red wine and stir just before serving.

This is great with some crusty bread and a light salad!

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