- 5 lbs Veal Short Ribs or Beef Short Ribs
- 1 cup sundried tomatoes, rehydrated if very dry and roughly chopped
- 1 small leek (white part only), chopped
- 3 cups Chicken Broth
- 1 cup red wine
- Salt & Pepper
- Olive Oil
- Preheat oven to 300F.
- In a large Dutch Oven, heat olive oil and sear ribs on all sides to brown. Set aside.
- Add leeks, tomatoes and a little of the broth to deglaze, scraping up the browned bits. Add remainder of broth and the red wine, and simmer until reduced by 1/3.
- Return ribs to the pot. Liquid should just cover the meat; add more broth or wine if necessary depending on the dimensions of your pot.
- Roast for 3-4 hours or until meat is fork tender.
- Serve with potatoes, noodles or bread to absorb the delicious broth!
