Wine Braised Short Ribs
Serves 3-4, allow 1-3 short ribs per person depending on the cut and if your husband eats enough to feed a small family. This heats up great, I often double this recipe.
Ingredients
4-6 bone-in short ribs
Salt and pepper (to taste)
1 yellow onion (chopped)
8 cloves garlic (chopped)
3 stalks celery (chopped)
3 carrots (chopped)
1 cup fresh parsley (chopped)
1 (6 oz) can tomato paste
A few sprigs of fresh rosemary or thyme
2 cups dry red wine
2 cups beef broth
Instructions
Season short ribs with salt and pepper. Then, brown the ribs for 90 seconds each side in an oven-safe pot with olive oil (great time for a Dutch oven) over high heat. Remove and set aside.
In the same pot, cook your chopped onion, garlic, celery, and carrots until softened. Once softened (5-7 min), stir in tomato paste, parsley, and fresh herbs.
Pour in red wine, scrape the bottom, and simmer for 5 minutes.
Add beef broth and return the ribs to the pot. Cover and bake at 300°F for 3 hours or until ribs fall easily off the bone. Remove sprigs and serve ribs with sauce and veggies. If your sauce is too thin, stir in a tsp of flour.
Serve with the bone in and enjoy! If you have leftovers, I recommend using the meat for a short rib pappardelle + burata.
