How to make braised beef short ribs with red wine and broth. Easy Instructions for this delicious dish of comfort food. Serve over mashed potatoes.
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours
Resting Time: 10 minutesminutes
Total Time: 3 hourshours15 minutesminutes
Servings: 4people
Ingredients
3poundsbeef short ribs
1tspsalt
1/2tspblack pepper
3tbspoil
2medium onions, peeled and diced
3celery stalks, diced
4medium carrots, peeled and diced
6garlic cloves
1 1/2cupsred wine
2cupsbeef broth
3tbsptomato paste
2bay leaves
Instructions
Preheat the oven to 350F.
Heat oil in a dutch oven over medium heat.
Sprinkle salt and pepper over all sides of the short ribs. Place some of the short ribs in the dutch oven to sear. Put only enough ribs to cover the bottom of the dutch oven. Let the short ribs sear for about 1 minute per side. Turn and sear each side. Once all sides of the short ribs have been browned, remove them from the dutch oven and place on a plate. Continue to sear the rest of the ribs the same way. Remove them all from the dutch oven.
Dump the diced onion, celery, carrots and garlic cloves into the dutch oven and sauté them for about 5 minutes.
Place the seared short ribs into the dutch oven, working them into the sautéed vegetables. Pour the red wine over the short ribs and vegetables.
In a large measuring cup or bowl, mix together the beef broth and tomato paste until dissolved. Pour over the short ribs in the dutch oven. Stick the 2 bay leaves in the broth.
Put the lid on the dutch oven and place in the oven and cook at 350F for 2 1/2 hours.