Beef | Classic Red Wine-Braised Beef Short Ribs

Beef | Classic Red Wine-Braised Beef Short Ribs
By katieatthekitchendoor.com

Classic beef short ribs, braised in red wine for hours until meltingly tender. Best served over creamy mashed potatoes, potato gnocchi, or buttered egg noodles.

Prep time: 00:15 minutes
Cook time: 00:15 minutes
Total time: 00:30 minutes

Yield: 2 Servings

Ingredients:
4 bone-in short ribs, about 10-12 oz each (3 lbs. total)
1/2 tsp freshly ground black pepper
1/2 tsp coarse sea salt
1 TBS fresh thyme leaves
1 TBS olive oil
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 stalks of celery, finely chopped
5 cloves garlic, peeled and finely chopped
2 whole bay leaves


Instructions:

1. Preheat the oven to 325F.
2. Pat the short ribs day and sprinkle the pepper, sea salt, and thyme leaves on top of them. Rub the seasoning in to fully coat the short ribs on all sides. Heat the olive oil in a dutch oven or medium heat, then add the short ribs to the pan (do this in batches if they don’t fit in a single layer). Brown the short ribs on all sides, about 2-3 minutes per side, until a nice, caramelized brown crust has formed on the exterior of the ribs. Remove the browned short ribs to a plate.
3. Drain the rendered fat from the pan, reserving only 1 TBS of fat in the pan. Return the pan to the heat and lower the heat to medium-low. Add the chopped onions, carrots, celery, garlic and bay leaves to the pan. Saute until the vegetables are tender and translucent, about 5-7 minutes.
4. etc
5. etc

For Full Instruction: katieatthekitchendoor.com

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