12 beef short ribs, each about 4 inches long
salt and pepper
paprika
2 Tbl. cooking oil
2 onions, cut in half and sliced
1 bulb fresh fennel, cut in half and sliced
4 cloves garlic, chopped
1 cup strong brewed coffee
2 cups red wine
1 cup beef stock
2 cups canned crushed tomatoes in juice
2 Tbl. tomato paste
2 bay leaves
1 strip orange peel - 2 inches long
1 small dried chili
Sprinkle beef ribs with salt, pepper, and paprika. Heat oil to medium high
in heavy, deep sauté pan. Brown ribs on all sides and set aside.
Add to the pan the onions, garlic and fennel. Turn heat down to low and sauté,
stirring to prevent sticking for about 10 minutes.
Add the rest of the ingredients and simmer briefly. Return ribs to pan, cover,
and simmer over very low heat for 2 to 2 1/2 hours. Meat should be very tender
and fall off the bone easily.
Remove meat from pan to plate. Degrease sauce and return meat to pan.
The ribs are great served with mashed potatoes or wide noodles and surrounded
by the sauce. Add some grilled spring asparagus on the side.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge