Braised Beef Boneless Short Ribs

This is a restaurant winter classic. This dish takes quite a bit of time to make to the table, however active preparation time is only 30 minutes and then all the work is done for you.

I take 2 big slices of boneless beef short ribs (3lb.) season with salt, pepper and cumin on both sides and dust it with flour slightly. Heat a large pot with thick sides or a Dutch oven with olive oil and once it is hot drop one piece in. Brown it well without moving for about 8-10 minutes then flip to the other side. Repeat the same with another piece of ribs. Once it is browned on both sides remove from the pan.

Add one large sliced onion and pick up all brown bits from the bottom of the pan with thongs and stir it around with onion. Next add one table spoon of garlic paste and 2 table spoons of tomato paste and cook until it dissolves completely. Then add one and a half cup of a good full body wine (Merlot, Chianti or something similar) and bring it to boil all together. Next add one 28ounces can of tomatoes in juice and 2 cups of organic chicken stock. Bring to boil, return meat to the pot and simmer for 1 hour. Next add one cup of organic red lentils to the sauce and cook for one more hour. Lentils will dissolve almost completely by the time dish will be done creating the most unbelievable flavour thick sauce.

As we any slow cooking dishes and stews the longer it will seat the more flavorful it will get.

I served with a side of baked zucchini and tomatoes casserole. Enjoy!