2 pounds boneless beef short ribs (or you can use bone in) Salt and black pepper to taste 2 tablespoons olive oil 2 onions, chopped 4-6 small carrots, chopped (I used rainbow carrots) 2-3 celery stalks, chopped 2 cloves of garlic, minced 2 tablespoons tomato paste 2 cups dry red wine 2 cups beef broth 2 sprigs fresh thyme
MASHED POTATOES: 2 pounds potatoes, peeled and chopped 4 tablespoons butter ½ cup milk or cream Salt and pepper to taste
Instructions: 1. Preheat oven to 325°F (163°C). 2. Season short ribs generously with salt and pepper. 3. In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 8 minutes. Remove and set aside. 4. Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Add garlic and cook for 1 more minute. 5. Stir in tomato paste and cook for 2 minutes, then pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 5 minutes to reduce slightly. 6. Add beef broth, and thyme, then return short ribs to the pot. Bring to a simmer, cover, and transfer to the oven. 7. Braise for 3 to 3.5 hours, until meat is fork-tender. 8. Meanwhile, cook potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk or cream, salt, and pepper. 9. Remove short ribs from the oven. Skim excess fat and adjust seasoning. 10. Serve short ribs over mashed potatoes with a generous spoonful of the braising sauce. . . . . . . . . . . . . . . #cooking#dinner#recipe#easyrecipe#dinnerideas
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Red Wine Braised Short Ribs 🍷
Ingredients:
2 pounds boneless beef short ribs (or you can use bone in)
Salt and black pepper to taste
2 tablespoons olive oil
2 onions, chopped
4-6 small carrots, chopped (I used rainbow carrots)
2-3 celery stalks, chopped
2 cloves of garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh thyme
MASHED POTATOES:
2 pounds potatoes, peeled and chopped
4 tablespoons butter
½ cup milk or cream
Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (163°C).
2. Season short ribs generously with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 8 minutes. Remove and set aside.
4. Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Add garlic and cook for 1 more minute.
5. Stir in tomato paste and cook for 2 minutes, then pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
6. Add beef broth, and thyme, then return short ribs to the pot. Bring to a simmer, cover, and transfer to the oven.
7. Braise for 3 to 3.5 hours, until meat is fork-tender.
8. Meanwhile, cook potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk or cream, salt, and pepper.
9. Remove short ribs from the oven. Skim excess fat and adjust seasoning.
10. Serve short ribs over mashed potatoes with a generous spoonful of the braising sauce.
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#cooking #dinner #recipe #easyrecipe #dinnerideas