Beef Short Ribs in Red Burgundy Sauce
As an Army general, my stepdad got this recipe from his aide, who said it was his mother's best Sunday meal. It's a mouthwatering family favorite. —Judy Batson, Tampa, Florida
Prep: 35 min. Cook: 2-1/4 hours
3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 teaspoon Taste of Home - Great Flavors Beef Stock Concentrate or
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper
Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add beef concentrate and parsley, stirring to dissolve.
Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs. Yield: 6 servings.