5 Tomato Basil Short Ribs

While shopping yesterday afternoon, I ran into La Madeline thinking I would just grab some soup for dinner and move on. . .and then I found this recipe, so of course, I went straight to the grocery store, and consequently, my meat and potatoes man was in heaven last night when he walked in the door! :-)

Tomato Basil Short Ribs
Servings: 4
1 jar (16 oz) reduced-fat tomato basil soup
6 beef short ribs, trimmed of fat
sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
1 1/2 cups onion, diced
4 cups celery, largely diced
2 carrots, peeled and largely diced
3 garlic cloves, minced
1 bottle dry red wine (750 ml)
2 springs fresh rosemary
4 cups beef broth
1 leek, cleaned and largely diced, white part only
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 the oven and reduce oven temperature to 300 degrees
Over medium heat, heat olive oil in a LARGE (seriously, the biggest pot you have. . .think Le Crueset dutch oven) covered pot, once the oil is hot add the leeks, onions, celery and carrots and cook over medium-low heat for 15 minutes, stirring occasionally
Add the garlic and cook for 2 minutes
Add wine, bring to a boil and cook over medium-high heat until the wine is reduced by half
Add rosemary to the pot, place the seared ribs on top of the vegetables and add beef stock and reduced fat tomato basil soup, bring liquid to a simmer.
Place in oven and bake for 2 hours or until the meat is very tender
Discard the herbs, skim the fat from the top of the sauce and heat ribs over medium heat for 10 minutes or until hot enough to serve (I skipped this step)
La Madeline