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Firefighter “Lou”
Massapequa Fire Department
LOU’S BRAISED BEEF SHORT RIBS

Ingredients:
• 5 lb. beef short ribs with bone
• 3 tbsp. Olive Oil
• 1 medium yellow onion chopped
• 2 stalks celery chopped
• 2 carrots chopped
• 4 tbsp. tomato paste
• 14 ½ oz. can peeled whole plum tomatoes
• 6 cloves garlic roughly chopped
• 3 sprigs fresh thyme
• 1 sprig of fresh rosemary
• 3 bay leaves
• 1 cup drinkable dry red wine
• Salt and pepper
• Flour for dredging
• 2 cups chicken broth
• 2 cups beef broth

Directions:
Set oven temperature to 350 degrees. Season the short ribs well with salt and pepper. Dredge in flour and shake off excess flour. In a cast iron Dutch oven or heavy oven proof pot heated on medium high heat, add the olive oil and brown the short ribs on all sides (do in multiple batches if needed). Remove the short ribs from the pot. Add the onion, garlic, celery and carrots. Sauté 3-4 minutes until softened. Add the rosemary, thyme, bay leaves and tomato paste. Sauté 2-3 minutes more. Add the cup of red wine and ribs back to the pan. Cook for 5 minutes until most of the wine is evaporated. Add the chicken and beef broth and the can of tomatoes (liquid should come to just the top of the short ribs). Bring to a boil. Cover and place in preheated oven for 2 hours. Remove the ribs to a serving bowl and cover. Place the Dutch oven on the stovetop and on high heat reduce the liquid. Remove rosemary, thyme and bay leaves. Pour sauce over reserved short ribs. Serve with grated Parmesan cheese.


 
   

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