Red Wine-Braised Shortribs

Red Wine-Braised Shortribs
Photo by Christopher Testani

Ingredients

  • 3 medium carrots
  • 2 celery stalks
  • 3 medium onions
  • 5 pound bone-in beef short ribs
  • 10 sprigs flat-leaf parsley
  • 1 head garlic
  • 4 cups low-salt beef stock
  • + 9 more ingredients
    • 1 tablespoon tomato paste
    • 3 tablespoons vegetable oil
    • 8 sprigs thyme
    • Kosher salt and freshly ground black pepper
    • 2 sprigs rosemary
    • 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
    • 4 sprigs oregano
    • 3 tablespoons all-purpose flour
    • 2 fresh or dried bay leaves

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions, car...

View full recipe at Epicurious

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