Red Wine-Braised Short Ribs

Ingredients

• 5 pounds bone in beef short ribs
• salt and black pepper
• 2 tablespoons flour
• 1 yellow onion thinly sliced
• 6 cloves garlic chopped
• 2 cups largely chopped carrots
• 1 cup chopped celery
• 2 tablespoons tomato paste
• 2 cups red wine
• 4 cups broth
• 2 bay leaves
• 4 sprigs fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1/2 cup fresh parsley
• 4 tablespoons salted butter

Instructions

• 1. Preheat the oven to 325° F.

• 2. Arrange the short ribs in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.

• 3. Snuggle the onions, garlic, carrots, and celery around the ribs. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the broth, bay leaves, rosemary, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender. During the last 10 minutes of cooking, remove the lid and broil until the ribs crisp on top.

• 4. Remove the ribs and vegetables from the Dutch oven. Keep warm. Place the Dutch oven on the stove over medium heat. Bring the sauce to a simmer, whisk in the butter. Simmer until reduced down just a bit. If needed, add broth/wine to create more sauce. Season with salt and pepper.

• 5. Serve the short ribs, vegetables, and sauce over mashed potatoes. Top with fresh parsley. Enjoy!

 

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