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Braised Beef Short Ribs in Red Wine Sauce

Filed under Beef, Entrees

by Jill Smith

Recipe Source

Ingredients

  • 5-6 beef short ribs
  • 1 ½ tsp salt
  • 1 ½ tsp pepper
  • 2 tsp olive oil
  • 3 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 celery ribs
  • 2 carrots
  • 2 tbsp tomato paste
  • 2 cup dry red wine
  • 2 cup beef stock/broth
  • 2 sprigs thyme
  • 2 bay leaves

Directions

  1. Preheat oven to 325 degrees Fahrenheit
  2. Sprinkle beef all over with salt and pepper
  3. Heat oil in large ovenproof pot over high heat. Add half the ribs and brown aggressively all over. Remove and repeat with remaining ribs and then remove
  4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes
  5. Add carrots and celery and cook for 5 minutes until carrots are softened and sweet
  6. Add tomato paste and cook for 1 minute
  7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved
  8. Return beef into liquid and arrange until submerged
  9. Cover with lid and transfer to oven for 3 hours or until the meat can easily be pried apart with forks
  10. Remove beef carefully, keeping the meat on the bone. Cover to keep warm
  11. Strain all liquid in the pot, pressing the juices out of the onion, carrot, etc. Return sauce to pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin and season with salt and pepper if needed
  12. Place beef on serving plate and spoon sauce on top