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Short Ribs with Mixed Greens

Ingredients

  • 4 beef short ribs trimmed of fat
  • 1 lime or lemon
  • 2 tablespoons olive oil a good one
  • 3 cloves garlic
  • 1 tablespoon fresh parsley chopped
  • 1 stalk scallion chopped
  • ½ cup red onions chopped
  • 1 stalk celery chopped
  • 2 cups mixed greens salad washed and dried
  • 1 cup watercress roughly chopped
  • 1 cup green cut beans thawed
  • 2 cups red wine a good Cabernet Sauvignon Demi Sec wine
  • 2 tablespoons beef bouillon
  • 2 tablespoons pikliz see recipe or notes
  • 1 tablespoon ground cumin
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Clean short ribs with lime or lemon, rinse with cold water, pat dry and set aside.
  • Heat the oil in a Dutch oven and add short ribs. Sear meat on all sides. In same pot add garlic, scallion, parsley, celery and onions. Stirring occasionally let mixture cook for about 2 minutes. Add mixed greens, watercress, green beans, pikliz, beef bouillon, cumin and wine in that order stirring after each ingredient. Bring to a boil; lower heat to medium, cover and simmer until short ribs are tender about 2 - 2 1/2 hours. Do not add water before simmer as the vegetables will release their own juice. Only add water gradually if necessary. Season sauce to taste with salt and pepper. Serve with rice or mashed potatoes.