Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Total time: 130 min
Yield: 2 servings
Ingredients: 1 celery; 1 carrot; 1 onion; 1 head of garlic; 1 lb short ribs; 1 tsp salt; 1 tsp pepper; 2 tbsp tomato paste; 1 bottle red wine; 1 cup beef broth; 2 sprigs rosemary; 2 sprigs thyme; 2 bay leaves; 1 tbsp butter; 4 cups mashed potatoes; 1 tbsp chives

2h 10m

Serves 2

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Red Wine Braised Short Ribs

facebook.com

2h 10m

Serves 2

Directions

1Chop up some carrot, celery and onion.
2Cut a head of garlic in half.
3Get some short ribs and season them well with salt and pepper.
4Sear each side of your short ribs in a dutch oven.
5Remove the short ribs once they have a nice color.
6Add in your chopped vegetables and season with salt and pepper.
7Let the vegetables sweat until they become a little bit more translucent.
8Add in a few tablespoons of tomato paste and let it toast.
9Add in about half a bottle of red wine.
10Bring to a boil and allow it to start to reduce.
11Add the short ribs and garlic back in.
12Add enough beef broth to cover the pieces.
13Add in rosemary, thyme, and a few bay leaves.
14Bring back up to a boil, then cover and throw into the oven at 350 degrees for 2 hours.
15Remove the short ribs and strain the braising liquid.
16Bring the liquid back up to a boil and let it thicken into a sauce.
17Once it reduces by half, cut the heat and add in about a tablespoon of butter.
18Serve the short ribs on top of mashed potatoes, pour the sauce over, and garnish with chives.

Ingredients

1 celery
1 carrot
1 onion
1 head of garlic
1 lb short ribs
1 tsp salt
1 tsp pepper
2 tbsp tomato paste
1 bottle red wine
1 cup beef broth
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
1 tbsp butter
4 cups mashed potatoes
1 tbsp chives

Equipment

knifecutting boardplastic containerdutch oventongswooden spoonovenstrainerbowl

Red Wine Braised Short Ribs

2h 10m

Serves 2

facebook.com

Red Wine Braised Short Ribs

facebook.com

2h 10m

Serves 2

Directions

1Chop up some carrot, celery and onion.
2Cut a head of garlic in half.
3Get some short ribs and season them well with salt and pepper.
4Sear each side of your short ribs in a dutch oven.
5Remove the short ribs once they have a nice color.
6Add in your chopped vegetables and season with salt and pepper.
7Let the vegetables sweat until they become a little bit more translucent.
8Add in a few tablespoons of tomato paste and let it toast.
9Add in about half a bottle of red wine.
10Bring to a boil and allow it to start to reduce.
11Add the short ribs and garlic back in.
12Add enough beef broth to cover the pieces.
13Add in rosemary, thyme, and a few bay leaves.
14Bring back up to a boil, then cover and throw into the oven at 350 degrees for 2 hours.
15Remove the short ribs and strain the braising liquid.
16Bring the liquid back up to a boil and let it thicken into a sauce.
17Once it reduces by half, cut the heat and add in about a tablespoon of butter.
18Serve the short ribs on top of mashed potatoes, pour the sauce over, and garnish with chives.