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Serves 4-6

What you need:

  • 1 Tablespoon Olive Oil
  • 2 Tablespoons of Butter
  • 3 Pounds Beef Ribs
  • Salt and Pepper to Taste
  • 2 Tablespoons Tomato Paste
  • 2 Cups Chopped Onion
  • 2 Cups Chopped Celery
  • 2 Cups Chopped Carrots
  • 2 Cups Dry Red Wine
  • 2 Cups Beef Broth
  • 1 Bay Leaf.

What to do:

  1. In a large pot, combine olive oil and butter.
  2. Add Beef, salt and pepper and brown meat on all sides.
  3. Remove meat and set aside.
  4. Add the tomato paste, onion, celery and carrots to the pot and cook about 8 to 9 minutes.
  5. Add the wine and broth and scrape bits off the bottom.
  6. Bring mixture to a boil, then return beef to pot, add bay leaf and cover.
  7. Reduce heat to simmer and cook for 3 hours or until meat is tender.
  8. Remove bay leaf and set the beef on a platter.
  9. Puree remaining liquid and vegetables to form a sauce.
  10. Taste for salt and pepper and serve sauce with beef.
  11. Serve with Romaine Salad and your favorite bottle of red wine. Enjoy!

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