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  • RECIPES

Short Ribs Braised in Red Wine and Herbs

A slow braise in a Dutch oven is the way to go for great meaty short ribs. They'll come out so tender and juicy that the meat will fall right off the bone.

Servings: 4-6

Prep Time: 20 minutes

Cooking Time: 3 hours

Total Time: 3 hours and 20 minutes

Ingredients

  • 6 lbs. Stew's Bone-In Beef Short Ribs
  • Stew's Kosher Salt
  • Stew's Ground Black Pepper
  • 3 Tbsp. Vegetable Oil
  • 1 large Onion, chopped
  • 3 medium Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 3 Tbsp. all-purpose Flour
  • 1 Tbsp. Tomato Paste
  • 1 (750 ml) bottle Red Wine
  • 3 or 4 Thyme sprigs
  • 3 or 4 Rosemary sprigs
  • 2 dried Stew's Bay Leaves
  • 1 head of Garlic, halved
  • 4 cups Stew's Low-Sodium Beef Broth

Directions

  1. Preheat oven to 350°F.

  2. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides, about 8 minutes per batch.

  3. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from the Dutch oven.

  4. Add the onions, carrots, and celery to the Dutch oven and cook over medium-high heat, stirring often. Cook until onions are browned, about 5 minutes.

  5. Add the flour and tomato paste and cook, stirring constantly, about 2-3 minutes.

  6. Stir in the wine, then add the short ribs back into the pot along with their juices from the plate.

  7. Bring to a boil, then lower the heat to medium and simmer for about 25 minutes.

  8. Add the thyme, rosemary, bay leaves, and garlic to the pot. Stir in the broth and bring to a boil.

  9. Cover and transfer to the oven.

  10. Cook until the ribs are tender for 2½ - 3 hours. Ribs are done when you pull on a bone and it slides out easily.

  11. Transfer ribs to a platter.

  12. Spoon off the fat from the surface of the sauce and discard. Discard herbs and bay leaves. Season the sauce with salt and pepper and serve over the short ribs.

 

 

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