Keeshi
March 13th, 2009, 06:04 PM
Ingredients:
3 tbs olive oil
4 lbs beef short ribs (can substitute a nice london broil if ya like but not as tender)
3 med onions (chopped)
2 cloves garlic (minced)
3 28oz cans of diced tomatoes (preferably the garlic basil ones)
1 1/2 cup Marsala wine
2 tsp dried basil
2 tsp dried thyme
(salt and pepper if your into it)
Heat oil in skillet-
Brown the short ribs over medium high heat in skillet, remove ribs but keep drippings in pan.
Add onions to dripping and soften (become slightly clear)
Add garlic and cook for another minute
Put ribs back in, add rest of ingredients and bring to boil.
Place in 300 - 350 degree oven for about 2 - 2 1/2 hours (or until meat is tender)
Serve over pasta (I tend to slice ribs before serving)
** If you don't have an over-sized deep sided skillet you may need to transfer the drippings to a caserole dish and heat everything that way**
3 tbs olive oil
4 lbs beef short ribs (can substitute a nice london broil if ya like but not as tender)
3 med onions (chopped)
2 cloves garlic (minced)
3 28oz cans of diced tomatoes (preferably the garlic basil ones)
1 1/2 cup Marsala wine
2 tsp dried basil
2 tsp dried thyme
(salt and pepper if your into it)
Heat oil in skillet-
Brown the short ribs over medium high heat in skillet, remove ribs but keep drippings in pan.
Add onions to dripping and soften (become slightly clear)
Add garlic and cook for another minute
Put ribs back in, add rest of ingredients and bring to boil.
Place in 300 - 350 degree oven for about 2 - 2 1/2 hours (or until meat is tender)
Serve over pasta (I tend to slice ribs before serving)
** If you don't have an over-sized deep sided skillet you may need to transfer the drippings to a caserole dish and heat everything that way**