Short Ribs in Tomato Sauce

This rich, slow-cooked recipe is easy to make and does very well in a crock pot. I ended up using a Dutch oven and put it on low heat for 2 hours. The meat turned out so tender and the sauce was full of flavor. I served this dish with spoon bread and a salad. For leftovers, we added this to fettuccini and enjoyed it with garlic bread. Either way, this is a recipe that packs in tons of flavor!

Ingredients:

• 3 lb. beef short ribs

• 1 onion, chopped

• 2 carrot, peeled and chopped

• 3 ribs celery, chopped

• 1 fennel, chopped

• 2 parsnips, peeled and chopped

• 1 tablespoon ghee

• 1 teaspoon sugar

• Salt and pepper

• 1 (15-ounce can) tomato puree

• 1 (14.5-ounce can) diced tomatoes

• 1 1/2 cup water

Yields: serving for 4-6

Prep Time: 15 minutes

Cook Time: 2-2.5 hours

Method:

1. In a Dutch oven, melt the ghee.

2. Add the onions and cook until translucent.

3. Add the carrots, celery, fennel and parsnips. Cook for about 5 minutes.

4. Add the beef and cook for 10 minutes. Add the sugar, salt and pepper.

5. Add the tomato cans and the water.

6. Bring to a quick boil.

7. Lower the heat, cover the pan and let simmer for 2- 2.5 hours (depends on the thickness of your ribs).

8. Adjust the seasonings.

9. Serve with spoon bread or polenta.