Start this easy recipe the night before to enhance the rich, succulent flavors. Serve with mashed potatoes and salad. For a variation, try adding dried mushrooms, leeks, and oregano or give it an Asian twist by adding five spice powder.
3-4 pounds of short ribs
1 tablespoon dried thyme
1 small onion, chopped
1 pouch Savory Choice Beef Stock Concentrate
1 pouch Savory Choice Vegetable Concentrate
1 cup red wine
water, enough to cover meat
salt and pepper, to taste
1/2 cup flour
1/2 cup red wine
1/2 pouch Savory Choice Beef Demi Glace
2 cups water
1/2 pound baby carrots
1 large onion, sliced
2 tablespoons celery seed
3-4 cloves garlic, whole
1 bay leaf
4 stalks fresh thyme
2 tablespoons tomato pastev 1/4 cup fresh parsley, minced. Reserve some for garnish
In a large bowl or container, combine marinade ingredients. Add ribs and marinate overnight.
Preheat oven to 300 degrees. Drain and discard marinade, and pat ribs dry. Heavily season ribs with salt and pepper and dip in flour. In a Dutch oven or heavy bottomed soup pot heat oil on medium high heat. Sear ribs a few at a time— being careful not to crowd— to get a nice crust on each.
Turn stove off, drain excess grease from pan, and add next 11 ingredients to pan, stirring to combine.
Place ribs back in pot, cover and place in oven for about 5 hours or until the meat is falling off the bone. Garnish servings with reserved parsley.
Tip: If there is too much liquid, remove the cover during the last hour of cooking.