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Braised Short Ribs

Author Jacqueline

Ingredients

  • 3 lbs short ribs
  • 3 ribs celery cut into 1 1/2" lengths
  • 3 carrots cut into 1 1/2" lengths
  • 1/2 onion sliced into wedges
  • 3 cloves garlic
  • 2 T butter
  • 1/4 cup flour
  • 2 cups beef stock
  • 3 cups red wine
  • 2 T tomato paste
  • 1 can diced tomatoes
  • 1 sprig each rosemary oregano and thyme

Instructions

  • Preheat oven to 350F.
  • Heat a large heavy lidded pot over medium high heat. Add 2 T olive oil to pan.
  • Season the short ribs with salt and pepper. Working in batches, brown the short ribs on all sides. Set aside
  • Add the celery, carrots and onion to the pot; sauté until vegetables are beginning to soften. Add garlic, cook 2 minutes longer. Melt butter to the pan, then stir flour in. Cook for 1-2 minutes.
  • Move the short ribs back to the pan. Slowly pour in red wine and stock. Add in herbs, tomatoes and tomato paste.
  • Cover and cook for 1 1/2- 2 hours. Dish is done when meat shred easily with a fork. Skim some of the fat from the top ands serve over polenta.