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Ingredients
- 2 lb beef short ribs, in 1 3/4-inch lengths
- 2 Tbsp. vegetable oil
- 1 c. coarsely minced onions
- 1 c. coarsely minced carrots
- 6 x cloves of garlic, peeled and crushed
- 1 c. ruby port
- 1 c. dry red wine
- 6 c. veal or possibly beef stock
- 8 sprg fresh thyme
- 8 sprg fresh sage
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Trim off and throw away excess fat from short ribs. Sprinkle both sides with salt and freshly grnd white pepper.
- Heat vegetable oil in a couple of large fry pans on medium-high heat. Sear ribs for 5 to 7 min, or possibly till brown on all sides. Transfer to a plate and set aside. Pour off all but 1 Tbsp. fat and decrease the heat to medium. Add in onions and carrots; cook for about 4 min or possibly till caramelized. Remove from pan. Add in port and wine; stir to deglaze the bottom of the pan. Add in stock, thyme, sage, browned ribs, caramelized onions and carrots to a large roasting pan. Add in port and wine. Cover the top of the roasting pan with aluminum foil and with a small knife pierce 6 holes in foil to allow steam to escape.
- Place the roasting pan in the oven and bake, turning meat occasionally, for 3 to 4 hrs, or possibly till meat is falling off the bone. Remove from the oven and allow short ribs to cold in liquid for 1 hour. Take meat off bones. Throw away bones and keep meat hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 4 servings | |
| Calories 1059 | |
| Calories from Fat 667 | 63% |
| Total Fat 74.09g | 93% |
| Saturated Fat 28.91g | 116% |
| Trans Fat 0.18g | |
| Cholesterol 317mg | 106% |
| Sodium 304mg | 13% |
| Potassium 1437mg | 41% |
| Total Carbs 12.15g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.35g | 2% |
| Protein 71.99g | 115% |
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