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Red Wine Braised Short Ribs Recipe


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     Red Wine Braised Short Ribs

Category   Entrees - Maindishes
Sub Category   None

5 lb bone in short ribs, cut crosswise in 2 in. lengths
Olive oil
3 medium onions, chopped
3 medium carrots, peeled and chopped
2 celery stalks, chopped
3 tbs all purpose flour
1 tbs tomato paste
1 750 ML bottle Cabernet Sauvignon ( J Lohr)
8 sprigs thyme
4 sprigs oregano (or 1tbs dried)
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved cross wise
4 cups beef stock

Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in dutch oven. Working in batches, brown short ribs on all sides, about 8 mins per batch. Transfer ribs to a plate. Pour off all but 3 tbs of drippings from pot.
Add onions, carrots, and celery to pot and cook over medium high, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, stirring constantly, until well combined and deep red, 2-3 mins. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 mins. Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven.
Cook until short ribs are tender, 2-2.5 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface and discard. Spoon sauce over ribs when serving.

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