Slow Roasted Short Ribs With A Smoky Red Onion And Garlic Compote
- Salt and freshly ground black pepper
- 1 small bay leaf
- 1 cup all-purpose flour
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- 1/2 cup Pompeian Burgundy Cooking Wine
- 1-1/2 Tbsp. tomato paste
- 16 large garlic cloves, peeled
- 2-1/2 cups beef broth
- 3 large red onions, peeled, halved and sliced thick
- 3 lbs. meaty beef short ribs
- 5 Tbsp. Pompeian Classic Pure Olive Oil
1. Preheat the oven to 350° F.
2. Dry the ribs thoroughly on paper towels and season with salt and pepper on all sides. Dredge the ribs lightly in the flour, shake off the excess, and set aside.
3. In a large, heavy Dutch oven, heat 3 tablespoons of the Pompeian Classic Pure Olive Oil over medium-high heat. Add some of the ribs, without crowding, and brown nicely on all sides. You will have to brown the ribs in batches. Transfer the browned ribs to a side dish and set aside.
4. Wipe out the Dutch oven with paper towels. Add the remaining Pompeian Classic Pure Olive Oil and when hot, add the onions and garlic and cook for 2 minutes, stirring often. Add the tomato paste, thyme, bay leaf and paprika and cook for 1 minute longer. Return the ribs to the Dutch oven, season with salt and pepper and add the broth and Pompeian Burgundy Cooking Wine. Bring to a boil, cover the Dutch oven tightly and place in the center of the preheated oven. Braise the ribs for 2-1/2 to 3 hours or until very tender when pierced with a fork.
5. Remove the Dutch oven from the oven and carefully transfer the ribs with a slotted spoon to a side dish. Degrease the braising liquid thoroughly. If the liquid has not reduced enough, place the Dutch oven over medium heat and reduce until it is nice and syrupy. Return the ribs to the Dutch Oven and just heat through. Season to taste and serve the ribs in deep bowls, with plenty of napkins, and accompanied by warm double corn muffins (see recipe).