RED WINE BRAISED SHORT RIBS

Don’t know what to do with a bad bottle of red? Here’s the perfect recipe for you!

INGREDIENTS

2 tablespoons oil (vegetable, olive or avocado works)
3-4 pounds short ribs 8-10 pieces (bone-in or no bone up to you!)
Salt pepper to taste
1 1/2 large onions diced
1 stalk celery diced
2 carrots diced
1 full head of garlic cut in halves
2 tablespoons tomato paste
Red Wine
3 cups beef broth
3 bay leaves
2 sprigs of thyme

HOW TO MAKE IT

1. To start, preheat your oven to 350°F.

2. Rinse and pat dry the meat and generously season with salt and pepper.

3. Heat the oil in your Dutch oven or big pot over medium-high heat. Brown the meat until you see a nice crust (about 2 mins each side), then transfer to a plate and set aside.

4. Add your diced onions and cook for 8-10 minutes and softened. Then add your diced celery and carrots, and cook for 5 minutes more.

5. Add the tomato paste and cook for a few more minutes.

6. Stir in your bottle of wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.

7. Transfer the meat back to the pot, add your halved garlic heads, bay leaves, thyme and beef broth. Make sure you add enough broth to cover your meat!

8. Cover with the lid and transfer to the oven to cook for 2 ½-3 hours.

9. Then take the meat out and set aside while you strain the sauce and discard the vegetables.

10. Place the meat back into the pot and pour the liquid back and simmer until it thickens then you're done!

    My favorite way to enjoy this is on top of garlic mashed potatoes topped with some parsley to feel fancy.