Italian Style Short Ribs

This is the second short rib recipe in the collection.  Unlike BBQ Beef Short Ribs , this is not a slow-cooker recipe.  Also, it has more ingredients.  But if you're a short rib aficionado, you'll love both of these.  I have to admit that I doctored up the sauce in this one - it just tasted too thin, so (believe it or not) I added beef broth, Hoisin sauce and Tomato Paste!  I was looking for more richness and a little sweetness, and it worked!  In retrospect, I should have left out the lemon juice.  It added nothing.

Mashed potatoes are the perfect accompaniment.

1/26/17 Made it again.  Still wonderful!  Be sure to add worcestershire, hoisin and tomato paste to broth and omit lemon.

4 servings

22 calculated points

Syrah, Merlot, Cabernet Franc

Ingredients

• 1 tablespoon butter
• 3 slices bacon, chopped
• 2 pounds beef short ribs
• 1½ teaspoons salt
• ⅛ teaspoon ground black pepper
• 1 cup beef broth
• 2 tablespoons fresh lemon juice (optional)
• ¼ cup red wine
• ⅛ teaspoon dried oregano, crushed

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.

Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.

Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.