Red Wine Braised Short Ribs

• Gluten free

• Meat

  • 8 Beef short ribs individually, bone-in or boneless cut

• Produce

  • 3 Carrots
  • 5 Garlic cloves
  • 1 Onion - chopped into 1" pieces
  • 3 Parsley
  • 1 sprig Rosemary
  • 2 sprigs Thyme

• Canned Goods

  • 2 cup Beef stock, low-sodium

• Baking & Spices

  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 2 cup Red wine

Found on vodkaandbiscuits.com

Description

Ingredients

• 8 beef short ribs individually cut (bone-in or boneless)
• kosher salt and pepper as needed, see notes below*
• olive oil as needed
• 1 onion - chopped into 1 pieces
• 3 carrots - peeled, chopped into 1 pieces
• 2 c. red wine, preferably Merlot
• 2 c. beef stock, low-sodium
• 5 garlic cloves - smashed
• 2 sprigs thyme
• 1 sprig rosemary
• 3 parsley stems (optional)

Directions

• Preheat the oven to 350 Add the oil to dutch oven and heat over medium high heat. Season each short rib generously with salt and pepper or seasoning of choice. Once hot (splash a tee bit of water and if it sizzles it is ready), sear 4 short ribs at a time on all sides until nice and brown. The short ribs will pull itself from the pot when ready to flip. This will take total 15ish minutes. Remove the short ribs and set aside. Lower the heat to medium and add the onion and carrot. Saute 2-3 minutes until slightly colored. Add the red wine and bring to a boil. Allow the wine to reduce by half, about 5 minutes (use the markers on the side of the pot as a guideline to when half the wine is gone). Add the short ribs back to the pot along with the stock, herbs,and garlic. The liquid should be covering 75% of the meat. Cover and place in the oven for 1.5 hours. Uncover and cook for an additional thirty minutes. The short ribs will be fall apart tender when ready. If you feel necessary to thicken the juices, strain (catching the juice), add back to the pot, and thicken with a roux (see post for details). Enjoy over a potato and parsnip mash, polenta, or with some fresh sandwich bread.