Red Wine-Braised Short Ribs

Fall off the bone, winter dinner dish!

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Red Wine-Braised Short Ribs

Author: Lauren Nicholsen

This is the most amazing dish for any cold winter night. Best served with mashed potatoes, butter noodles, or polenta (my personal favorite).

Ingredients

• 4-5 pounds of bone-in beef short ribs, but crosswise into 2 inch pieces (season with salt and pepper)
• 3 tablespoons of olive oil
• 3 tablespoons of butter
• 1-2 large onions (chopped)
• 4-6 cloves of garlic (chopped)
• 4-6 large carrots (chopped)
• 3-4 celery stalks (chopped)
• 1 bottle of red wine (750ml), zinfandel, merlot or Cabernet Sauvignon
• 3-6 sprigs of thyme, 4 bay leaves, 2-3 sprigs of rosemary
• 4 cups of beef broth
• (salt, pepper)

Instructions

1. preheat the oven to 350 degrees.
2. In a large (12 quart) dutch oven, add 3 tablespoons of olive oil and 3 tablespoons of butter. Once melted, add short ribs in batches, brown each side and remove. (roughly 6-8 minutes per batch, make sure each side has been browned).
3. In the same dutch oven, use a couple tablespoons of beef broth to scrap the brown bits off the bottom of the dutch oven. Add onions, garlic, carrots, celery, salt and pepper. Bring to a simmer/boil (15 minutes).
4. Add wine and herbs and organize short ribs to be fully submerged in the wine. Put in the oven and cook for 3.5 hours. Check every 30-45 minutes to stir and check for tenderness. The ribs should fall off the bone when they are ready!
5. If you are making a sauce to top the ribs, remove the fat from the surface and discard, then season the sauce with salt and pepper. Cook down until thick.
6. Serve ribs over a bowl of egg noodles, polenta or mashed potatoes! Enjoy!!

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