When I think Fall, I think of rich, wonderful foods that fill the house with a most appetizing aroma. Slow cooked, comforting and unctuous!!! (Many college kids, family and friends can attest to these claims!)
Gather you ingredients:
2 14oz cans chopped tomatoes
3/4 cup homemade or canned chicken broth
3/4 cup dry red wine (Cabernet is great for this!)
4 cloves garlic, minced
1 large onion, chopped
4 tablespoons chopped parsley
3 or so sprigs of thyme
1 sprig of rosemary
5-6 pounds short ribs
Salt and Pepper
1. Preheat oven to 350 degrees
2. Heat oil in a pan (about 2 tablespoons) Sprinkle ribs with salt & pepper and brown on all sides. Do not rush this step, it is where great flavor is developed! You may have to do this in two batches if your pan is not large enough. Once you are done browning, remove ribs to a shallow roasting pan.
3. Turn heat to medium low and add onions to the skillet. Use a wooden spoon to scrape all the browned bits from the pan as the onions begin to release heir juices. Continue to saute onions for about 3 minutes. Add garlic and stir for 30 seconds, then add the tomatoes, broth and wine.
4. Bring mixture to a simmer, add 1 teaspoon pepper and 2 teaspoons salt.
5. At this point you can pour the mixture over the ribs, or if you have used an enamel cast iron dutch oven, you can return the ribs to the mixture.
6. Lay the thyme and rosemary sprigs on top, cover and bake for 2 1/5 hours, basting a couple of times and making sure that there is enough liquid in the pan. If too much of the liquid has cooked out, add some more wine. The mixture should cook down, but you will need a little liquid to keep it from burning.
7. Remove lid or foil and bake uncovered for 15 minutes.
8. Remove pan from oven and skim off any fat. Serve the ribs with the delicious onion tomato sauce sprinkled with parsley.
I love to serve these ribs over creamy polenta and roasted vegetables.
(Please feel free to contact me with any questions or for my polenta recipe!)