- 45 mL [3 tablespoons] vegetable oil
- 4 pounds [1.8 kg] beef short ribs
- 3 onions, chopped
- 2 cloves garlic, minced
- 3 [454-g / 1-pound each] cans undrained tomatoes, chopped
- 1 1/2 cups [375 mL] Marsala wine
- 5 carrots, halved then sliced [optional]
- 10 mL [2 teaspoons] dried basil, crushed
- 10 mL [2 teaspoons] dried thyme, crushed
- Salt and pepper, to taste
- Hot boiled drained egg noodles or tortellini noodles, to serve
- 30 mL [2 tablespoons] freshly minced parsley
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- Over medium-high heat, preheat oil into a large heavy casserole.
- Brown together all beef short ribs or in batches; transfer ribs onto a large plate as they are cooked.
- Over low heat, soften chopped onions into remaining fat in casserole.
- Add and cook minced garlic for 1 minute, stirring.
- Return short ribs to casserole.
- Pour in chopped tomatoes with juice, Marsala wine, carrot pieces if desired, crushed basil and crushed thyme.
- Salt and pepper mixture.
- Bring to a boil, cover casserole and transfer mixture into preheated oven for approximately 2 1/2 hours, until meat is tender.
- Serve over hot egg noodles or tortellini noodles, sprinkled with freshly minced parsley.
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