Braised Beef Short Ribs 🍖🍷✨
Ingredients:
4 lbs beef short ribs
2 tablespoons olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups red wine
2 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 tablespoon all-purpose flour (optional, for thickening)
Salt and pepper, to taste
Instructions:
Prepare the Short Ribs:
Season the short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
Deglaze with Red Wine:
Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Add the Stock and Herbs:
Return the short ribs to the pot. Pour in the beef stock and add rosemary, thyme, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Optional Thickening:
If you prefer a thicker sauce, remove the short ribs and strain the cooking liquid. Simmer the liquid until reduced and whisk in 1 tablespoon of flour until smooth.
Serve:
Plate the short ribs over mashed potatoes, creamy polenta, or buttered egg noodles. Spoon the rich sauce over the top and garnish with fresh parsley.
Enjoy this hearty and flavorful Braised Beef Short Ribs for a comforting, elegant meal! 🍷✨