Braised Short Ribs in a Red Wine Sauce

 


Braised Short Ribs in a Red Wine Sauce


6 beef short ribs

2 tsp each salt and pepper

2 tbsp extra virgin olive 

4 cloves of garlic, minced

1 large onion, diced 

2 ribs of celery, diced

2 carrots chopped

2 tbsp tomato paste

2 cups Concannon Mother Vine Cabernet Sauvignon

2 cups beef broth

2 sprigs of thyme

2 bay leaves


Preheat the oven to 325 F.


Evenly sprinkle beef with salt and pepper.


Heat extra virgin olive oil in a large oven proof pot over high heat.  Add 3 of the ribs and brown all the sides.  This will take 5-7 minutes. Remove ribs and repeat with the other 3 ribs.


Remove the ribs from the pot and turn the heat down to medium.  Add the onions and garlic and cook for 2 minutes.


Add carrots and celery.  Cook for 4-5 minutes.


Add the tomato paste and cook for 1 minute.


Add the wine, broth, thyme and bay leaves.  Stir well to combine.


Place ribs back into the pot and make sure they are submerged in the liquid.


Cover and transfer to the oven. Cook for 3 hours or until the meat can easily come off the bone.


Strain the liquid through a strainer.  Return the liquid to the pot and bring to a simmer.  Reduce until slightly thickened. Adjust seasoning if needed.


Place the ribs on a plate and spoon sauce over the ribs.





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