Chef John Reis of Hilton Harrisburg shares a recipe that will have rib lovers begging for more.
Serves: 4 servings
2 tablespoons vegetable oil
2 1/2 pounds short ribs, cut into individual ribs
2 tablespoons salt and pepper
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrot
1/4 cup flour
1 cup peeled, seeded and chopped fresh or canned tomatoes
2 tablespoons chopped garlic
1/2 cup red wine
2 tablespoons Worcestershire sauce
3 bay leaves
2 quarts beef stock
- Heat oil in a Dutch oven or large, heavy covered pot over high heat.
- Season ribs with salt and pepper, patting it in well with your hands.
- When pot is nearly smoking, add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary.
- When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly.
- Stir in the flour and stir to absorb excess grease.
- Add the tomatoes, garlic, red wine, Worcestershire sauce, bay leaves, and enough broth to just cover ribs. Cover.
- Place in a 350 degrees oven and cook until very tender, about 2 1/2 hours.
- To serve, mound ribs in center of 4 plates over garlic mashed potatoes. Spoon sauce over and garnish with chopped parsley and serve with crispy bread and a glass of cabernet sauvignon.
Executive Chef, Hilton Harrisburg