Short ribs two ways

Greenfield Highland Beef Short Ribs: Easy

1.5-2.5 lbs short ribs              1 small leek, chopped white part only

1 small onion, chopped          2 c. chopped celery                1 large carrot, diced  

2 Tbsp. olive oil                       2 cloves garlic, minced           2 cups red wine or broth1 Tbsp tomato paste               Kosher salt                              Fresh ground pepper


Preheat oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, roast for 15 minutes. Reduce oven temperature to 300 degrees. Heat oil in Dutch over, sauté fennel, leek, onion, celery and carrots and cook over medium heat 20 minutes, stirring occasionally. Add garlic, cook additional two minutes. Add tomato paste, wine or broth, salt, pepper and brown sugar and bring to boil. Place the ribs on top of the vegetables, cover the pot, put in oven and bake for two-three hours or until ribs are very tender, or place all in crock pot, cook 6 hours low or 3 hours high.


Greenfield Highland Beef Short Ribs: Easier

            1.5-2.5 lbs short ribs              4-5 cloves garlic         2 cups wine, broth or combination

Brown short ribs in heavy skillet on medium high heat, five minutes each side. Place in crock pot with 4-5 cloves garlic peeled and sliced, wine and or broth, salt and pepper. Cook in crock pot 6 hours low or 3 hours high or in Dutch oven at 300 degrees for two-three hours or until ribs are very tender.