Directions
- 1Preheat oven to 325 degrees.
- 2Pat ribs dry and salt and pepper all sides.
- 3Melt 2 tablespoons butter in a large Dutch oven.
- 4Add ribs and brown on all sides.
- 5Remove ribs and add garlic until softened but not browned.
- 6Pour in red wine and boil until it reduces to about 1 cup.
- 7Add ribs and any juices that have seeped out back into the pot along with the beef broth.
- 8Cover pot and put in the oven until the meat almost falls off bones, about 3 hours.
- 9After 3 hours, remove pan from the oven.
- 10Scoop out ribs to a platter and cover to keep warm.
- 11Skim off any fat from the top of the broth.
- 12Simmer the broth about 10 minutes to thicken.
- 13Add 1 tablespoon butter and whisk until melted.
- 14Taste and adjust seasoning if necessary.
- 15Put ribs back in the broth and serve.
Ingredients
- 2 pounds beef short ribs
- to taste salt and pepper
- 3 Tablespoons butter
- 1 bottle red wine such as Cabernet or Pinot noir
- 4 cups beef broth
- 3 cloves garlic clove, peeled and smashed
Equipment
Dutch ovenpepper millgarlic presscup and spoon measureslarge spoonplatterwhisk
Tips
- The longer you boil and reduce the broth, the more intense it will be.
- Serve over rice, with cheesy grits, or with buttered noodles.
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