Description
Hearty, rich short ribs braised with rosemary and red wine. A perfect dish for a special occasion.
Ingredients
Units
Scale
- 2 lbs (907 g) boneless short ribs
- 1 cups (237 ml) red wine
- 1 lbs (454 g) tri-color carrots
- 2 stalks celery
- 2 tbsp tomato paste
- 2 tbsp beef base
- 2 tsp chopped rosemary
- 1 medium onion
- 6-10 chippolini onions
- 1/4 cup olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large sauté pan, heat oil. While oil is heating up, salt and pepper all sides of short ribs.
- Place ribs in sauté pan and brown all sides. Remove and place in a heavy Dutch oven.
- Cut celery and tri-colored carrots into 2-inch pieces and place around the ribs.
- In the sauté pan, add 1 medium diced onion and cook until translucent, about 5-8 minutes.
- Add red wine, tomato paste, rosemary, and beef base; cook for 1 minute, then add the mixture to the short ribs.
- Peel chippolini onions and add to the ribs.
- Cover and place in the oven and cook for 30 minutes.
- Reduce oven temperature to 325°F (163°C) and continue to cook for 1 hour 30 minutes, or until beef is tender.
- Remove from oven.
- Serve over mashed potatoes, spooning the liquid mixture and vegetables on top.
Notes
- For deeper flavor, sear the short ribs in batches to avoid overcrowding the pan and ensure proper browning.
- Substitute dry red wine such as Cabernet Sauvignon or Merlot if you don’t have a full cup of red wine.
- Leftover short ribs can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the oven.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 45
- Cholesterol: 150