Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

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I love cooking with alcohol. The smells it gives off are just fantastic! I’m allergic to alcohol so I can’t drink it straight up. Sad day. Oh well, I’ll just smell it as it’s cooking instead. This dish is so fragrant, filling my home with thyme and red wine. It’s a one pot meal and while it takes about 3 hours to cook total, prep is only about 30 minutes. The rest of the time, it’s just baking in the oven, causing everyone to drool in anticipation. Don’t say I didn’t warn you.


Red Wine Braised Short Ribs

3 lbs beef short ribs

3 T+ 1 T arrowroot powder (you’ll need this for two different steps)

6 cloves garlic

2 large carrots, chopped (or a cup of baby carrots)

2 stalks celery, chopped

2 medium onions, diced

1 T tomato paste

1 tsp thyme

1 tsp oregano

1/2 tsp rosemary

1/2 tsp black pepper

1/2 tsp kosher salt

1 cup dry, red wine

1 cup beef stock

olive oil for frying

1. Preheat oven to 350 degrees. Place a large Dutch oven over medium heat on the stove and add olive oil.

2. Coat short ribs in 3 T arrowroot powder, covering all sides. Fry until golden brown on all sides, about 10 minutes.

3. Remove ribs from pan and drain all but about 2 T of grease from pan. Add all vegetables and sauté 8 minutes. Add garlic and continue frying for a couple of minutes.

4. Add the additional tablespoon of arrowroot powder and the tomato paste to vegetables. Stir to combine and add the rest of the spices.

5. Pour in red wine and cook for 5 minutes or until wine is reduced by half.

6. Place short ribs on top of vegetables in Dutch oven and pour beef stock over the top. Cover and bake in oven for 2 1/2 hours. Ribs should be tender and falling apart. Serve hot over mashed potatoes or cauliflower.