Red Wine 🍷 Braised Boneless Short Ribs

Boy is that a mouth full! Just as good as any restaurant short ribs, this recipe takes time and patience but very few ingredients. The depth of the red wine flavor is embedded in the meat, leaving you savoring every last bite. I hope you give this one a try!

Ingredients:

2 lbs boneless short ribs (or spare ribs)

1 tbsp olive oil

Salt and pepper to taste

1 medium onion, minced

1 medium carrot, minced

1 tbsp tomato paste

1 tbsp flour

1 1/2 cups dry red wine

1 1/2 cup chicken/beef/veggie stock

2 sprigs thyme

3 sprigs parsley

2 sprigs Rosemary

5 cloves whole garlic

8-10 mini potato’s, halved

2 medium carrots, peeled and cut into 2 inch wedges

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Directions:

Preheat oven to 350.

I like to cut all my veggies before starting. This makes my life a lot of easier as the cooking process moves along.

In an oven safe pot, heat the olive oil over medium high heat. Season your meat with salt and pepper and add them in to the pot. Seat on each side until you have a nice golden crust. Remove from the pot and set aside.

In the same pot, add in your minced carrots and onions. Sauté until soft, ~5 minutes. Then, add in your tomato paste and flour. Stir to combine.

Once fully incorporated, add your red wine. Stir together and bring to a boil. Once boiling, lower to a simmer and allow to reduce by half, ~20-25 minutes.

Once the wine is reduced, add the broth, the herbs, the garlic and nestle the meat back in. Cover and place in the oven for 1 hour and 15 minutes.

After the hour and 15 minutes is complete, pull the pot out of the oven and add the carrot wedges and potato’s. Make sure there is enough liquid to cook the veggies, if not, add a little more.

Cover again, and place back in the oven for an additional 1 hour and 15 minutes.

When finished, discard the herbs. Remove the carrot wedges and potato’s. Taste the sauce and add salt and pepper if needed. Enjoy over rice, quinoa or mashed potato’s because this sauce is 👌🏼