beef short ribs
cabernet sauvignon
chicken or beef stock
tomato paste
celery
carrot
small onion
garlic 
bay leaf 
thyme
salt
black pepper

INGREDIENTS

method

MARINATE SHORT RIBS:
1. Cut the carrots, celery, and onion; crush 6 cloves of garlic.

2. Add your diced veggies, garlic, bay leave, and thyme in a large container with your ribs. Pour the entire wine bottle over the ribs and veg and store overnight in the fridge. You should marinate your ribs for at least 6 hours and no more than 24 hours. 

BRAISE YOUR RIBS:
1. Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from wine and set both to the side for later.

3. Season each side of the meat with a generous amount of salt and pepper. 

4. In a large ovenproof pot, heat olive oil over medium-high heat on the stovetop. Sear ribs until well browned, 3 to 4 minutes per side. Transfer ribs to plate.

5. In the same pot, sauté the veggies from the marinade until lightly caramelized, about 10 minutes on medium heat. 

6.  Add the wine from the marinade to the browned veggies. Add tomato paste. Bring the mixture to a boil on medium-high heat so the alcohol from the wine can evaporate. Add beef or chicken broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them. 

7. Cover the pot with foil and the lid and transfer to your oven. Bake about 2½ - 3 hours, opening the oven every hour to carefully skim the fat from surface. I personally like to bake all the way through for 2 1/2 hours skim the fat that has risen to the top, and place bake in the oven for another 15 minutes. 

8. Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.

6 short ribs
1 750ml bottle
1/2 cup
2 T
2 stalks
4
1 
6 cloves 
2
4-5 sprigs
to taste
to taste 

Wine Braised Short Ribs

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