Red Wine Braised Short Ribs

120 mins
Serves 1
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Directions

  1. 1Chop up carrots, celery, and onion. It doesn't need to be perfect.
  2. 2Cut a head of garlic in half.
  3. 3Get short ribs and season them well with salt and pepper.
  4. 4Sear each side of the short ribs in a Dutch oven until they have a nice color, then remove them.
  5. 5Add in the chopped vegetables (carrots, celery, onion) to the Dutch oven, season with salt and pepper, and let them sweat until they become translucent.
  6. 6Add a few tablespoons of tomato paste and let it get nice and toasted.
  7. 7Add about half a bottle of red wine.
  8. 8Bring the mixture to a boil and allow it to start to reduce.
  9. 9Add the short ribs back in along with the garlic.
  10. 10Add enough beef broth to cover the pieces.
  11. 11Add rosemary, thyme, and bay leaves.
  12. 12Bring the mixture back up to a boil, then cover and throw it into the oven at 350 degrees for 2 hours.
  13. 13After 2 hours, remove the short ribs from the Dutch oven.
  14. 14Strain everything out of the rest of the braising liquid.
  15. 15Bring the strained liquid back up to a boil, then let it thicken into a sauce.
  16. 16Once the sauce reduces by half, cut the heat and add about a tablespoon of butter.
  17. 17Serve the short ribs on top of mashed potatoes made with garlic from the short ribs.
  18. 18Pour a nice big amount of sauce over the short ribs and mashed potatoes.
  19. 19Garnish with chives.

Ingredients

  • carrots
  • celery
  • onion
  • 1 head garlic
  • short ribs
  • salt
  • pepper
  • 2 tablespoons tomato paste
  • 0.5 bottle red wine
  • beef broth
  • rosemary
  • thyme
  • 2 bay leaves
  • 1 tablespoon butter
  • chives
  • mashed potatoes

Equipment

knifecutting boardcontainerDutch oventongsspoonovenfine-mesh strainerplate

Tips

  • Use the pieces to mop up all the seasoning and make sure all sides are seasoned
  • Don't fumble this one