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Neelys Short Ribs

Neelys Short Ribs

Ingredients: 1 bay leaf,6 pounds beef short ribs,1 (15-ounce) can diced tomatoes, in thick puree,1 carrot, chopped,2 celery ribs, chopped,2 cups dry red wine,4 cloves garlic, chopped,3 cups low-sodium chicken stock,1/4 cup olive oil, divided,1 large onion, coarsely chopped,1 orange, zested,1 tablespoon chopped parsley leaves, for garnish,Salt and freshly ground pepper,3 thyme sprigs,1 tablespoon tomato paste


  1. Preheat the oven to 350 degrees F.
  2. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
  3. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches.
  4. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
  5. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes.
  6. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute.
  7. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven.
  8. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
  9. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning.
  10. Add salt and pepper, to taste.
  11. Serve the short ribs over the stone ground grits, if desired.
  12. Garnish with fresh chopped parsley.

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