Anne Burrell’s Favorite Holiday Recipe
“Its one of my favorite winter dishes, specifically for the holidays, because you can get it started, toss it in the oven and in a few hours, you have a spectacularly delicious meal that makes your entire house smell wonderful and inviting. Shortribs aren’t hard to make — you can even start them the day before (and as far as cuts of meat go, they are a great bang for your buck). The dish is so full of flavor that with some minimal effort, you end up with a fantastic tasting dish and everyone thinks you’re a superstar. And the best part — you still get to enjoy the holidays with your family and not get stuck in the kitchen while everyone else is celebrating.”
- 6 bone-in short ribs (about 5 3/4 pounds)
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 ribs celery, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic, smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
How to make it 3 hours, 55 minutes
Anne Burrell is the host of Food Network‘s Secrets of a Restaurant Chef airing Saturdays at 10:30am ET/PT and the new primetime series Worst Cooks in America, premiering January 3rd at 10pm ET/PT
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