Red Wine Braised Short Ribs

Ingredients

• ~3 lbs boneless chuck short ribs (bone-in works as well)
• Extra virgin olive oil
• Salt, pepper and garlic powder (to taste)
• Beef tallow (or any high smoke point oil or fat)
• 1.5-2 cups celery chopped
• 1.5-2 cups carrots chopped
• 1 yellow onion diced
• 4-6 tbsp fresh minced garlic
• 2 tbsp tomato paste
• 1 750 ml bottle of red wine (cabernet)
• 3-4 cups beef broth
• 4-5 springs of fresh thyme
• 3 springs of fresh rosemary
• 1 dried bay leaf
• Chopped parsley (for garnish)

Method

1. 1

   Pat the short ribs dry, coat in olive oil, and season generously on all sides with salt, pepper, and garlic powder.

2. 2

   Heat a large greased skillet with beef tallow over medium-high heat and sear the short ribs on all sides until a nice crust forms, then set aside.

3. 3

   Preheat the oven to 325°F.

4. 4

   In a Dutch oven or large oven-safe pot over medium heat, add olive oil, chopped celery, carrots, diced onion, and minced garlic. Season with salt and pepper, then sauté for a few minutes.

5. 5

   Clear a spot in the center of the pot, add the tomato paste, and mix until well combined with the vegetables.

6. 6

   Place the seared short ribs on top of the vegetables, then pour in the red wine and beef broth until the liquid covers the top of the ribs. Add the thyme, rosemary, and bay leaf.

7. 7

   Cover with the lid and braise in the oven at 325°F for 2.5 to 3 hours, or until the short ribs are fall-apart tender.

8. 8

   Optionally remove the short ribs, strain out the vegetables, and simmer the liquid to reduce into a sauce. Garnish with chopped parsley to serve.