grecian braised short ribs with tomato sauce?

Question

Does anyone have a recipe for braised short ribs, Grecian style? With the cinnamon-accented tomato sauce?

Thanks very much.

Answer 1

2 lbs. beef short ribs (seasoned) 15 cloves of garlic (whole) 1 lb. onions (medium diced) 1 stalk of celery (medium diced) 1 each carrot (peeled, medium diced) 14 oz. can of tomato sauce 2 beef bouillon cubes 12 oz. red wine (Cabernet, Merlot, or Table)

Season short ribs liberally with salt and black pepper, and rub lightly with olive oil, in a 5quart capacity (heavy gauge) sauce pan. Sear ribs on all sides on medium high heat.

Remove ribs. Add a couple of ounces of olive oil. Add garlic, onions, celery, and carrots. Brown vegetables until edges are nicely caramelized. Add red wine and bouillon cubes and bring to a boil making sure to scrape bottom and sides to loosen fond. Add tomato sauce. Bring to a boil. Add ribs. Put in a 300° F oven and cook 2-2½ hours.

Remove ribs. Strain off vegetables and serve with mashed-potatoes, rice or egg noodles and sautéed zucchini. Enjoy.