Red Wine Short Ribs

• Meat

  • 5 lbs Beef short ribs, bone-in

• Produce

  • 2 cups Baby carrots
  • 3 Celery stalks
  • 1 head Garlic
  • 1 Sweet onion, large
  • 1/4 cup Thyme, fresh

• Canned Goods

  • 4 cups Chicken stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Cream

• Beer, Wine & Liquor

  • 1 Standard size bottle cabernet or other dry red wine

Found on framedcooks.com

Description

Ingredients

• 5 pounds bone-in beef short ribs, cut in half if possible
• Salt and pepper
• ¼ cup olive oil
• 1 large sweet onion, peeled and chopped
• 2 cups baby carrots
• 3 celery stalks, chopped
• ¼ cup flour
• 2 tablespoons tomato paste
• 1 standard size bottle Cabernet or other dry red wine
• ¼ cup fresh thyme
• 1 head garlic, cut in half cross-wise
• 4 cups chicken stock
• ¼ cup cream (optional but oh so good!)

Directions

• Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium high and brown ribs on all sides. Remove from pot and set aside.
• Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute.
• Pour in red wine and return ribs to pot. Bring to a simmer, turn heat to medium low and cook for 30 minutes.
• Preheat oven to 350. Add thyme and garlic and chicken broth to pot and bring to a simmer. Put the covered pot in the oven and cook for 2½ hours until short ribs are tender.
• Season to taste with salt and pepper. If you are using the cream, stir it in now.
• Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.