Red Wine Braised Short Ribs

• servings: 4 servings

Ingredients

5-6 Bone-in beef short ribs (2 inch thick cuts)

3 TSP Avocado Oil

3 Celery Stalks (Chopped)

2 Large Yellow Onions (Chopped)

3-4 Carrots (Chopped)

2 TBSP Tomato Paste

1 TBSP Beef Bouillon Paste

1/3 Cup All-Purpose Flour

1 Cup Dry red wine ("19 Crimes" by Snoop Dog is a great option!)

4-6 Cups Beef Broth (Enough to cover ribs completely)

1 TSP Garlic and Herb Seasoning

10 Sprigs Parsley

3 Sprigs Thyme

3 Sprigs Rosemary

2 Bulbs Garlic (Sliced in half)

1 TSP Garlic Powder

1 TSP Onion Powder

1 TSP Dried Oregano

1 TSP Dried Basil

Salt (to taste)

Pepper (to taste)

Directions

Pat your short ribs dry and coat with a generous amount of salt and pepper on all sides. Place a large pot or dutch oven (preferred) over medium high heat. Add your avocado oil once the pot is hot and place your short ribs in. Sear on each side for 3-4 minutes or until you get a nice, even brown sear on all sides. Once seared, remove and set aside.

In that same pot, add your chopped celery, onion, and carrots (mirepoix). Sautee over medium heat for 4-5 minutes or until onions start to get translucent. Add in your tomato paste and beef bouillon paste. Cook for an additional 2-3 minutes to cook out the bitterness of the tomato paste. Next, add in your flour and coat the veggies. Mix well to combine and cook 1-2 minutes to cook out the flour taste.

Deglaze with your red wine by adding it to the pot, stirring consistently. Add in 4 cups of your beef broth. Mix well and add your short ribs into the broth. Once all short ribs have been added, be sure to ensure they are completely covered by the broth. Add more broth, if necessary. Add in your seasoning, parsley, thyme, and garlic bulbs.

Place a lid on your Dutch oven and place it in the oven. Bake the short ribs in the oven for 3 1/2 to 4 hours. Check on the short ribs halfway through to ensure there is still enough broth to cover the short ribs and check the tenderness.

After the 3 1/2 to 4-hour mark, remove the short ribs from the oven. The short ribs should be tender and almost falling completely off the bone. This means the bone should slide right out. If they do not easily tear with a fork, place them back in the oven and continue cooking until fork-tender.

Once tender to your liking, carefully remove the short ribs from the pot. Set them aside. Grab a large bowl and a mesh strainer. Pour the remaining broth over the strainer to separate the broth from the veggies. If you need to thicken it up, place that broth over low heat and add a tablespoon or so of flour, while whisking. Allow the broth to thicken and turn into a gravy.

Serve these short ribs over a bed of creamy. Fluffy mashed potatoes and pour over your gravy on top. ENJOY!

Nutrition

• Calories: 400 kcal