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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

Ingredients
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

Instructions
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.


Originally Submitted
12/19/2020





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