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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 1 |
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These braised beef short ribs get their incredible flavor from a flavorful, spiced wine marinade. The marinade reduces to a savory sauce that's perfect drizzled over a side of roasted potatoes. Ingredients:
2 1/4 cups dry red wine, divided |
2 1/4 cups beef broth, divided |
2 garlic cloves, chopped |
1 teaspoon ground allspice |
1/2 teaspoon ground ginger |
4 pounds beef short ribs, trimmed and cut in half |
1 teaspoon salt |
1 teaspoon pepper |
1/2 cup all-purpose flour |
3 tablespoons olive oil |
1 carrot, chopped |
1/2 onion, chopped |
1 celery rib, chopped |
2 tablespoons tomato paste |
roasted red potatoes |
garnish: chopped fresh parsley |
Directions:
1. Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.
2. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.
3. Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.
4. Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.
5. Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.
6. Bake at 300° for 3 hours. Remove ribs.
7. Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.
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