Red Wine Braised Short Ribs
Serves 8
Active Time 40 minutes
Total Time 5 hours
4 Lolans Farm Beef Short Ribs Approx. 5 LBS
2 Tbsp Olive Oil
4 Cloves Garlic, smashed
2 Onions, each cut into 6 wedges
2 Tbsp Tomato Paste
1 Tbsp. Flour
1 750-mL Bottle Dry Red Wine
8 Sprigs Thyme
1 Bay Leaf
12 oz. small, thin carrots, halved crosswise if large
2 Stalks Celery, cut into 3-inch pieces
4 to 5 cups Low Sodium Beef Broth
Polenta or Mashed Potatoes
Heat oven to 325’F. Season short ribs with 1/4 tsp each salt and pepper.
Heat a large Dutch oven on medium-high heat. Add 1 Tbsp oil and then (in batches if necessary) brown short ribs, 8-10 minutes total; transfer to bowl. Discard fat; return to medium heat.
Add remaining Tbsp oil, then garlic and half the onions, season with 1/4 tsp each salt and pepper and cook, stirring occasionally, until beginning to soften, 6-8 minutes. Add tomato paste and flour and cook, stirring, 2 minutes.
Stir in wine, then add short ribs with any juices and simmer 20 simmer. Add thyme and bay leaf, then scatter the carrots, celery and remaining onions on top. Add enough broth just to cover the short ribs. Bring to a boil, then cover and cook until meat is very tender, 3-4 hours.
Discard herbs. Transfer short ribs and vegetables to a platter and cover to keep warm. Transfer liquid to a fat separator and let stand 3 min. Pour braising liquid back into pot, leaving fat behind, and simmer until slightly thickened, 10-15 minutes.
Remove bones. Serve short ribs and vegetables over polenta or potatoes. Spoon sauce over top and sprinkle with salt, pepper and parsley.
