Food recipes
Short Ribs of Beef with Rosemary and Fennel
Short Ribs of Beef with Rosemary and Fennel
Ingredients:
5 pounds meaty short ribs with bones, or 2 pounds boneless short ribs
1/4 cup olive oil
1 large onion, diced
4 garlic cloves, minced
2 cups Beef Stock or purchased stock
1 large fennel bulb, cored, trimmed, and sliced
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 teaspoons cornstarch
Directions:
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil.
Broil short ribs for 3 to 4 minutes per side, or until browned. Arrange short ribs in the
slow cooker, and pour in any juices that have collected in the pan.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic, and
cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture
into the slow cooker. Add stock, fennel, parsley, and rosemary to the slow cooker, and
stir well.
3. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until short ribs are
very tender. Remove as much grease as possible from the slow cooker with a soup
ladle.
4. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold
water in a small cup. Stir cornstarch mixture into the cooker, and cook on High for 15
to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with
salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute 21/2 pounds pork loin for the beef, and substitute chicken stock for the
beef stock.
Our English word beef comes from the Latin bos, which means “ox.” By the Middle Ages, it had
become boef or beef in English. There were cattle at the Jamestown settlement in Virginia in the early
seventeenth century, but the Texas longhorns that we use for beef today were brought to that state by
the Spanish almost a century after the Jamestown settlement.
Chianti Beef Stew
All of the great European wine-producing regions—from Chianti to Burgundy and
Rioja—have a dish similar to this straightforward but delicious stew. The meat is
simmered in lightly seasoned wine with some vegetables added. Serve it with steamed
or roasted potatoes, and more red wine.
Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 4 hours in a
medium slow cooker
Ingredients:
5 pounds meaty short ribs with bones, or 2 pounds boneless short ribs
1/4 cup olive oil
1 large onion, diced
4 garlic cloves, minced
2 cups Beef Stock or purchased stock
1 large fennel bulb, cored, trimmed, and sliced
2 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 teaspoons cornstarch
Directions:
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil.
Broil short ribs for 3 to 4 minutes per side, or until browned. Arrange short ribs in the
slow cooker, and pour in any juices that have collected in the pan.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic, and
cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture
into the slow cooker. Add stock, fennel, parsley, and rosemary to the slow cooker, and
stir well.
3. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until short ribs are
very tender. Remove as much grease as possible from the slow cooker with a soup
ladle.
4. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold
water in a small cup. Stir cornstarch mixture into the cooker, and cook on High for 15
to 20 minutes, or until juices are bubbling and slightly thickened. Season to taste with
salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute 21/2 pounds pork loin for the beef, and substitute chicken stock for the
beef stock.
Our English word beef comes from the Latin bos, which means “ox.” By the Middle Ages, it had
become boef or beef in English. There were cattle at the Jamestown settlement in Virginia in the early
seventeenth century, but the Texas longhorns that we use for beef today were brought to that state by
the Spanish almost a century after the Jamestown settlement.
Chianti Beef Stew
All of the great European wine-producing regions—from Chianti to Burgundy and
Rioja—have a dish similar to this straightforward but delicious stew. The meat is
simmered in lightly seasoned wine with some vegetables added. Serve it with steamed
or roasted potatoes, and more red wine.
Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 4 hours in a
medium slow cooker
Printed from https://recipe.bluelayer.org/recipe/68358/short-ribs-of-beef-with-rosemary-and-fennel