Made with AI
Red Wine Braised Beef Short Ribs
Ingredients
- beef short ribs5 pounds
- red wine2 cups
- beef broth2 cups
- onion, chopped1 whole
- carrots, chopped2 whole
- celery stalks, chopped2 whole
- garlic cloves, minced3 cloves
- tomato paste2 tablespoons
- fresh thyme1 sprig
- bay leaves2 leaves
- saltto taste
- pepperto taste
- olive oilas needed
Instructions
- 1
Preheat your oven to 325°F (163°C).
- 2
Season the beef short ribs with salt and pepper.
- 3
In a large oven-proof pot, heat olive oil over medium-high heat. Add the short ribs and brown them on all sides, then remove from the pot and set aside.
- 4
In the same pot, add the chopped onions, carrots, and celery. Sauté until the vegetables are softened.
- 5
Add the minced garlic and tomato paste to the pot, and cook for another 2 minutes, stirring frequently.
- 6
Pour in the red wine and bring to a simmer. Allow the wine to reduce by half, scraping up any browned bits from the bottom of the pot.
- 7
Return the short ribs to the pot and add the beef broth, thyme, and bay leaves. Bring the liquid to a simmer.
- 8
Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about
- 9
5 to 3 hours, or until the meat is tender and falls off the bone.
- 10
Carefully remove the pot from the oven and take out the short ribs. Strain the braising liquid and vegetables to make a sauce, discarding the solids.
- 11
Serve the short ribs with the sauce, and enjoy with your choice of sides, such as mashed potatoes or polenta.
