Red Wine Braised Short Ribs

I just decided to try something a little different one day! I don’t remember ever cooking short ribs so this was an adventure, and a tasty one it turned out to be. The photo I saw of this particular recipe idea is what caught my eye, it looked so good! Thank you for the idea wellplated!

INGREDIENTS -

5 pounds meaty bone-in short ribs
2 Tbsp olive or avocado oil
2 Tbsp kosher salt
1 1/2 tsp black pepper
3 cups carrots, chopped
3 cups celery, chopped
2 cups sweet onion, chopped
6 cloves garlic, minced
3 Tbsp tomato paste
1 bottle dry red wine (750 ml)
4 cups beef stock
1 14 oz can fire roasted diced tomatoes, including juice
1 Tbsp dijon mustard
6 sprigs fresh thyme
1 tsp dried oregano
1/4 cup flat leaf parsley, chopped, for garnish
Mashed potatoes for serving over

I know, it seems like a long ingredient list, and even longer instructions, but hang in there, this is soooo worth it!

Preheat the oven to 325, pat the short ribs dry then season generously all over with 1 tablespoon salt and 1 teaspoon pepper.

Heat the oil in a large dutch oven, or other heavy oven safe pot, over medium high heat. Add the ribs, dividing into 2 batches if needed rather than crowd them in the pan, and sear on all sides. Transfer the ribs to a large baking dish.

Discard all but 2 tablespoons of fat from the pot. Reduce the heat to medium and stir in the carrot, celery, onion and season with the remaining 1 tablespoon of salt and 1/2 teaspoon of pepper. Cook for about 10 minutes, until the vegetables are soft. Add in the tomato paste and garlic and cook for another couple minutes.

Add the wine, scraping the pan well. Bring to a boil then reduce to simmer for about ten minutes uncovered. The wine should be reduced by about half.

Stir in the stock, tomatoes, dijon, thyme and oregano. Place the short ribs gently back into the sauce and bring to a boil. Cover the pot and then transfer to the oven. Bake for 1 hour. Remove the lid and bake for an additional hour or until the meat is very tender.

Remove the short ribs from the pot unto a plate, remove the sprigs of thyme and discard. Return the pot to the stove and bring to a simmer. When the ribs are cool enough to handle, remove the meat from the bones and discard the bones. Skim off any unwanted fat from the top of the sauce, and then return the meat to the pot to warm.

Serve over mashed potatoes or oven roasted potatoes and garnish with parsley.