Neely's Short Ribs
Rhiannon Shannon
ingredients
- 1 bay leaf
- 2 carrots, chopped
- 1 celery rib, chopped
- 1 1/2 cups chicken stock
- 15oz can diced tomatoes
- 1 lemon, zested
- 1 onion, chopped
- 1 cup red wine
- 2 lbs short ribs
- 3 sprigs fresh thyme
directions
- 1
Preheat the Oven to 350 degrees. Heath 2 tbsp olive oil in a large pan over medium heat. Season the short ribs on both sides with salt & pepper. Brown ribs for a few minutes on each side. Remove to a plate.
- 2
Add onion, carrot, garlic, celery, salt & pepper to the pan and saute about 3 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, 1 minute. Add the chicken stock, diced tomatoes, thyme and bay leave. Return the short ribs to the pan and any juices that have accumulated. Add lemon zest. Cover with a lid and place in the oven to braise for 1 1/2 hours.
Source: Rhiannon Shannon
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