Braised Short Ribs with Red Wine
Beef short ribs braised in red wine and beef stock with fresh herbs and garlic.
Equipment
- Dutch oven
Ingredients
- 5 lbs beef short ribs
- 2 tbsp avocado oil or other neutral flavor oil
- 2 heads garlic
- 1½ cup onion chopped
- 1¼ cup celery chopped
- 1¼ cup carrot chopped
- 2 tbsp tomato paste
- 6 sprigs thyme
- 6 sprigs parsley
- 2 sprigs rosemary
- 2 bay leaves
- 1 quart beef broth
- 2⅓ cups red wine
- ½ tbsp black pepper
- ½ tbsp salt
Instructions
- Preheat the oven to 350°F or gas mark 4. Tie the herbs together with butcher's twine.
- In a Dutch oven heat the oil on medium high heat. Combine the salt and pepper and sprinkle over all of the ribs. Brown the short ribs on all sides. Remove the ribs from the Dutch oven and place on a plate.
- If there is a lot of fat keep 2 tbsp of the drippings and discard the rest.
- Reduce the heat to medium and add the carrots, celery, and onions. Cook until the onions start to brown, about 10 min.
- Add the tomato paste and cook for another 2 minutes to brown the paste.
- Add the red wine, the ribs, and garlic to the Dutch oven and cook until the wine reduces by half which is about 15 min.
- Add the beef broth and herb bundle. Cover, place in oven, and cook for 2.5 hours.
- Remove the bones, herb bundle, and shred the short ribs. Strain the stock reduction to drizzle over the short ribs.
Nutrition
Serving: 1gCalories: 492kcalCarbohydrates: 6gProtein: 35gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 98mgSodium: 1929mgPotassium: 988mgFiber: 1gSugar: 2gVitamin A: 129IUVitamin C: 2mgCalcium: 45mgIron: 5mg
Nutrition Disclaimer*
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