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Apr 4, 2008 10:39 am US/Pacific

Beef Short Ribs

from Brickhouse Restaurant

Check out this recipe from the new Brickhouse Restuarnt in Elk Grove.

Brickhouse
9027 Elk Grove Blvd.
Elk Grove
916.714.0840

INGREDIENTS

5 poundsBeef short ribs (3" ribs)
4 Tbls Vegetable oil
½ cup All purpose flour
¾ cup Red wine
¾ cup Marcela wine
2 cups Beef stock
1 cup Black olives (drained)
8 cups Marinara sauce

DIRECTIONS

  1. Dredge short ribs in all purpose flour until completely coated.
  2. Fry ribs in oil until browned on all sides.
  3. Place ribs in a tall narrow stock pot.
  4. Add red wine, marcela wine, beef stock, black olives, and marinara sauce.
  5. Bring to a boil.
  6. Leave uncovered and simmer for 2 ½ - 3 hours or until short ribs pull apart.
  7. Take off of heat for a couple of minutes and skim all fat off of the top with a latel or spoon.
  8. Toss sauce with rigatoni noodles or pasta of choice and place 2 short ribs over the pasta.
  9. Garnish with fresh grated parmesan and fresh parsley.

Serves 8-10

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