Braised Short Ribs
With red wine braised short ribs you'll find meltingly tender beef that falls off the bone. Braised on the stove and then cooked slowly in the oven with red wine for a delicious dinner with minimal prep work.
- 4 lbs short ribs About 8
- 4 tablespoons olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 carrot chopped
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons tomato paste
- 2 ½ cups red wine
- 3 cups chicken stock
- 5 sprigs fresh thyme
- 1 bay leaf
Salt and pepper ribs. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. When hot, add ribs and brown all sides. If needed, do this in 2 batches. When nice and brown, remove to a plate and drain off any fat in the Dutch oven.
Add 2 more tablespoons of olive oil to the Dutch oven and when hot, add onion, carrots, celery and garlic and saute until softened, about 5 minutes. Season with salt and pepper and add rosemary and tomato paste. Cook for about 3 minutes until slightly browned.
Add wine and chicken stock to the pan and scrape up any brown bits on the bottom. Bring to a simmer and add ribs back to the Dutch oven. The liquid should cover the ribs. If not, add more chicken stock.
Preheat oven to 325º.
Tie the thyme and bay leaf together and add to the pot. Cover tightly with a sheet of tinfoil and then cover with a lid. Place in the oven and cook for about 2 1/2 hours until the meat will almost fall off the bone.
Remove the ribs to a plate and cover with the tinfoil to keep warm. Remove the bundle of herbs.
Place the Dutch oven on the burner and cook over medium high heat until it has reduced by more than half and is slightly thick. Spoon the sauce over the ribs.
Calories: 459kcal | Carbohydrates: 8g | Protein: 34g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 278mg | Potassium: 870mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1349IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 4mg