TOMATO BASIL SHORT RIBS
La Madeleine Restaurant Recipe
6 beef short ribs, trimmed of fat
freshly ground black pepper
1/4 cup extra virgin olive oil
1 leek, cleaned and large dice, white part only
1 1/2 cups onion 1/2 inch dice
4 cups celery, 1/2 inch dice
2 carrots, peeled and 1/2 inch dice
3 garlic cloves, chopped 1/4 inch
1 (750ml) bottle dry red wine
2 sprigs fresh rosemary
4 cups beef broth
1 (16 oz) jar tomato basil soup
Preheat oven to 425 degrees. Place short ribs on a pan; sprinkle all sides with sea salt and pepper. Bake ribs in oven for 10-15 minutes to sear. Ribs should be browned on all sides. Remove ribs from oven.
Reduce oven temperature to 300 degrees. Over a medium flame, heat olive oil in a large cast iron covered pot or Dutch oven. Once the oil is hot, add leeks, onions, celery and carrots. Cook over medium low heat for 15 minutes, stirring occasionally. Add garlic and cook for 2 minutes. Add wine, bring to a boil and cook over medium high heat until wine is reduced by half. Add Rosemary to the pot. Place seared ribs on top of vegetables in the Dutch oven. Add beef stock and reduced fat tomato basil soup. Bring liquid to a simmer.
Cover Dutch oven place in a 300 degree oven and bake for 2 hours or until meat is very tender.
Discard herbs and skim fat from the top of the sauce. Heat ribs over medium heat for 10 minutes or until hot enough to serve. Add salt and pepper to taste.
Notes: Serve with your favorite pasta tossed in butter or olive oil and la Madeleine Country French Café’s Caesar Bread. Plan 1 hour of preparation time and 3 to 3 1/2 hours of cook time.
3 la Madeleine sourdough alpinettes
1 bottle la Madeleine Caesar dressing
3 tablespoons parmesan cheese
3 teaspoons chopped parsley
fresh ground pepper, to taste
Cut rolls in half. Place rolls, cut side up, on a baking sheet lined with parchment paper or foil
Preheat oven to 400 degrees. Spread one tablespoon Caesar dressing on each half roll on the cut side. Sprinkle 1/2 tablespoon parmesan cheese on top of the dressing. Sprinkle 1/2 teaspoon chopped fresh parsley on top of the cheese. Sprinkle with fresh ground black pepper to taste. Place cut sides of rolls together. Wrap in foil and bake for 5 minutes. Unwrap rolls and open so cut side is exposed and bake for 4-7 minutes or until golden brown.