Red Wine Braised Short Ribs

30 mins
Serves 4
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Directions

  1. 1Season short ribs with salt and pepper.
  2. 2Season short ribs with salt and pepper.
  3. 3Season short ribs with salt and pepper.
  4. 4Sear short ribs in a pot.
  5. 5Sear short ribs in a pot.
  6. 6Sear short ribs in a pot.
  7. 7Add diced carrots and onions to the pot and cook until softened.
  8. 8Add diced carrots and onions to the pot and cook until softened.
  9. 9Add diced carrots and onions to the pot and cook until softened.
  10. 10Stir in tomato paste.
  11. 11Stir in tomato paste.
  12. 12Stir in tomato paste.
  13. 13Pour in beef broth.
  14. 14Pour in beef broth.
  15. 15Pour in beef broth.
  16. 16Add seared short ribs, thyme, rosemary, and garlic to the pot.
  17. 17Add seared short ribs, thyme, rosemary, and garlic to the pot.
  18. 18Add seared short ribs, thyme, rosemary, and garlic to the pot.
  19. 19Cover the pot and braise in the oven at 325°F for approximately 2 hours.
  20. 20Cover the pot and braise in the oven at 325°F for approximately 2 hours.
  21. 21Cover the pot and braise in the oven at 325°F for approximately 2 hours.
  22. 22Remove the lid and continue cooking until desired tenderness is reached.
  23. 23Remove the lid and continue cooking until desired tenderness is reached.
  24. 24Remove the lid and continue cooking until desired tenderness is reached.
  25. 25Serve over mashed potatoes or polenta, with roasted broccoli.
  26. 26Serve over mashed potatoes or polenta, with roasted broccoli.
  27. 27Serve over mashed potatoes or polenta, with roasted broccoli.

Ingredients

  • 4 short ribs
  • 4 short ribs
  • 4 short ribs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup (diced) carrots
  • 1 cup (diced) carrots
  • 1 cup (diced) carrots
  • 1 cup (diced) onion
  • 1 cup (diced) onion
  • 1 cup (diced) onion
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 bottle red wine
  • 1 bottle red wine
  • 1 bottle red wine

Equipment

knifecutting boardlarge pot or dutch oventongsladleovenoven mittsforks