Servings: 6 servings
Prep Time: 45 min
Cook Time: 3 hr 0 min
2 tablespoons canola oil
Six 5-inch-long beef short ribs
1/2 teaspoon salt
1 teaspoon ground pepper
2 cups chopped onions
1 1/2 cups chopped carrots
Two 8-ounce packages baby portobello mushrooms, quartered
3 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
2 cups red wine
1 tablespoon tomato paste
Four 5-inch sprigs fresh rosemary
Preheat the oven to 325 degrees F.
Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well browned, 810 minutes. Remove the short ribs from the pan. Add the onions, carrots and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth. Stir in the chicken broth, red wine, tomato paste and rosemary sprigs. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture, cover and bake until the meat is tender, about 2 1/2 hours.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
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Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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