Red Wine Braised Short Ribs

• servings: 4 servings
• active time: 15 minutes
• total time: 3 hours 45 minutes

Ingredients

4-8 Short Ribs

1 onion

2 celery stalks

1 head garlic

1-2 large carrots

½ cup flour

Rosemary (thyme)

1 bottle red wine

1 box Beef broth

1/8 cup black peppercorns

2 tbsp brown sugar

1 tbsp unsalted butter

Directions

Preheat the oven to 350 degrees.

Option to trim excess fat from the ribs. Season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2-3 minutes on each side in a dutch oven pot over medium heat with neutral oil.

Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add that to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.

Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.

Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 min but take your time here). Finish with a knob of butter.