Braised Short Ribs with Red Wine

Name: Braised Short Ribs with Red Wine
Total time: 120 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb bone-in beef short ribs; 2 cups red wine; 2 cups beef stock; 2 carrots; 2 potatoes; 1 large onion; 6 cloves garlic; 2 tablespoons tomato paste; 2 bay leaves; 2 teaspoons dried thyme; 3 tablespoons olive oil; Salt and black pepper to taste

Fall-apart tender short ribs slow-braised in red wine with aromatic vegetables, a showstopping centerpiece for a special Sunday dinner.

120 min · Comfortable · 620 cal · 52g protein · $5.50/serving · American

Comfort Food High-Protein

120minutes

4servings

620calories

52gprotein

$5.50per serving

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Ingredients (serves 4)

3 lb bone-in beef short ribs
2 cups red wine
2 cups beef stock
2 carrots
2 potatoes
1 large onion
6 cloves garlic
2 tablespoons tomato paste
2 bay leaves
2 teaspoons dried thyme
3 tablespoons olive oil
Salt and black pepper to taste

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Instructions

1
Preheat oven to 325°F. Pat short ribs dry and season with salt and pepper.
2
Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 15 minutes. Remove and set aside.
3
Add onion and garlic to the pot. Cook until fragrant, about 3 minutes. Stir in tomato paste.
4
Deglaze with red wine, scraping up browned bits. Add beef stock, bay leaves, and thyme.
5
Return short ribs to the pot. Cover and braise in the oven for 60 minutes.
6
Add carrots and potatoes. Continue braising for 40 minutes until vegetables are tender.
7
Discard bay leaves and season to taste. Serve in bowls with braising liquid.