Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
- Marinate at least 6 hours in the fridge.
- Remove the meat from the marinade and pat dry with a towel or paper towel.
- Strain the veggies from the wine. Reserve both the wine and veggies for later.
- Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
- In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
- Preheat the oven to 350F˚(180C˚).
- When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
- In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
- Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
- Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
- Cover the pot and transfer to the middle rack of your oven.
- Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
- Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams
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Roshan Dunuweera
[email protected]I would definitely recommend this recipe to anyone who loves short ribs.
It's kakar Sab
[email protected]These short ribs were a bit too spicy for my taste, but my husband loved them.
zubi Wilfred
[email protected]I'm not a very experienced cook, but I was able to make these short ribs with no problem. They were delicious and my family loved them.
Samwel Nyambegera
[email protected]I made these short ribs in my slow cooker and they turned out great. The meat was fall-off-the-bone tender and the sauce was perfect.
HARUNA SHEHU ABUBAKAR
[email protected]These short ribs were a bit too salty for my taste, but they were still good.
Ojikutu wahab Temitope
[email protected]I'm not a fan of red meat, but I tried this recipe and I was really impressed. The short ribs were so tender and the sauce was delicious.
Sultan Baba
[email protected]These short ribs were a bit bland for my taste. I would add more seasoning next time.
pubg pro
[email protected]I made these short ribs for my husband's birthday and he loved them. They were so tender and flavorful.
Rajib molla
[email protected]These short ribs were amazing! I will definitely be making them again.
Linda Sizemore
[email protected]I followed the recipe exactly and the short ribs turned out tough. I'm not sure what I did wrong.
Kyanna Stinson
[email protected]These short ribs were a bit too fatty for my taste, but the sauce was good.
Jory Mustafa
[email protected]I'm not a huge fan of short ribs, but I tried this recipe and I was pleasantly surprised. The meat was tender and the sauce was flavorful.
Sandeep Babu Hi Tech 100K . views
[email protected]These short ribs were easy to make and they turned out great. The meat was fall-off-the-bone tender and the sauce was delicious.
Babalwa Nolubabalo
[email protected]I made these short ribs for a special occasion and they were a huge success. The meat was so tender and juicy, and the sauce was perfect.
Lauren Ndlovu
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.