Wine Braised Short Ribs
- 5 lbs bone-in beef short ribs
- salt & pepper
- olive oil
- 1 large onion, large chop
- 4 carrots, peeled, large chop
- 2 stalks celery, large dice
- 2 Tbsp tomato paste
- 1/2 bottle dry red wine
- Springs of 3-rosemary, & 10-thyme
- 2 bay & 4 sage leaves
- 1 head of garlic (remove top)
- Yields 4 servings
- Bake 350 degrees for 2 hrs
Perfect for cool winter evenings.
Salt and pepper short ribs. In a dutch oven, heat oil and brown ribs on all sides. Working in small batches, when brown on all sides, remove to a plate.
Add veggies and saute until tender, add tomate paste, stir until tomato is caramelized. Deglaze pot with wine. Stir to loosen the caramelized veggies on bottom of pan. Stir in beef broth. Add ribs (bone side up). Bring to boil & then reduced heat to strong simmer.
Make bouquet garni (tie herbs together with twine) & then drop into the pot with leaves and garlic. Simmer for 5 mins or so. Cover & put in oven.
Braise short ribs for 2 hours. Remove the lid half-through, until the meat is tender & falling off the bone.
Remove short ribs, herbs/leaves and garlic. Bring the sauce to simmer over medium heat. Squeeze the garlic into the sauce & stir. Skim off the fat on the surface of the sauce.
Plate the ribs, covered in sauce, over noodles or mashed potatoes.
Add sliced mushrooms,
Add chopped, peeled tomatoes
Use shallots
Top with chopped parsely.