Red Wine Braised Beef Short Ribs
Recommend pairing with Justin Cabernet Paso Robles, CA
- 4-5 pounds Beef Short Ribs
- 3 tablespoons vegetable oil
- 1 sweet yellow onion (large dice)
- 6 cloves garlic
- 4 large carrots (large dice)
- 4 celery stalks (large dice)
- 6 sprigs thyme and 6 sprigs rosemary (tied together)
- 2 cups Cabernet wine
- 8 cups beef stock/broth
- Kosher salt
- Freshly cracked pepper
Season Short Ribs with salt and pepper.
Heat a large pot to medium high heat with oil. Add Short Ribs and sear until dark golden brown on all sides.
Remove ribs from pan, reduce heat to medium and add the onion, garlic, carrot, celery; sauté until tender.
Deglaze with red wine and continue to cook. Add stock, rosemary and thyme; bring to a simmer on low, return ribs and cover. Let cook for 3-4 hours on the stove on low heat or place in 350 oven until meat is tender and falling apart when touched.
Remove the meat from sauce. Strain the liquid and reduce until nape (slightly thickened) save onion, celery, & carrots to serve with meat.
Spoon sauce on meat; serve with mashed potatoes or creamy polenta and your favorite vegetable.