Red Wine Braised Short Ribs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring ribs to room temperature, 30 minutes

Step 2

Dredge short ribs and flour and set aside. Reserve flour for braising.

Step 3

Heat olive oil in a large dutch oven over medium high heat. Brown ribs on all sides and hot oil, 2-3 minutes each side. Remove ribs and set aside.

Step 4

Add carrots, potato, celery and onion to the Dutch oven. Cook until brown and fragrant, 15 minutes. Add garlic and tomato paste. Stir occasionally, 3 minutes. Add reserved flour, stir and brown for for 1-2 minutes longer. Deglaze the pot with red wine, and add stock, bay leaves and herbs. Return ribs to pot, bringing pot to boil, then reduce heat to simmer.

Step 5

Preheat oven to 325° f

Step 6

Transfer pot to the hot oven, in braids for 3 hours until meat is tender

Step 7

Remove bay leaves. Season to taste.

Step 8

Serve over garlic mashed potatoes