Short Ribs from the Old Adobe
Short-Ribs
from the Old Adobe
This is an old
favorite from the Old Adobe in the vineyard. This is one of
my most requested recipes! —Jeri Mosby
Ingredients
| 3 pounds boneless short-ribs, cut into 2 to 3 inch pieces |
2 tablespoons
extra virgin olive oil |
| 1 onion, chopped |
3 tablespoons
balsamic vinegar |
| 2 tablespoons
brown sugar or honey |
1 cup catsup |
| ½ cup Mosby
Nebbiolo, Sangiovese, or other red wine, plus extra if
needed |
3 tablespoons
Worchestershire sauce |
| 1 teaspoon Dijon
mustard |
½ cup diced
celery |
| 1 fennel bulb,
diced, optional |
¾ teaspoon salt |
| ¾ teaspoon
freshly ground pepper |
1 tablespoon
flour, if needed |
- Brown the ribs in olive oil in a Dutch oven.
- Add the onion and brown in the pan with the meat.
- Add vinegar, brown sugar, catsup, wine,
Worcestershire sauce, mustard, celery, fennel, salt and pepper.
- Cover and simmer slowly until tender, 1 ½ to 2
hours. Or cover and bake at 350 degrees until tender.
- Skim off the fat. If the juices need a little
thickening, stir in the flour blended with a little cold wine and cook until thickened.
Serves 4. Enjoy with mashed potatoes, grilled
vegetables and Mosby Dolcetto or Nebbiolo!
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