Red Wine-Braised Short Ribs

Name: Red Wine-Braised Short Ribs
Prep time: 35 min
Cook time: 10 h
Total time: 10 h 35 min
Yield: 4 servings
Ingredients: 5 pounds Bone-in English-style short ribs (meat and bones separated); 2 tablespoons Vegetable Oil; 2 onions (chopped medium); 1 carrot (peeled and chopped medium); 1 celery rib (chopped medium); 2 tablespoons tomato paste; 1 tablespoon minced fresh thyme (1 teaspoon dried); 3 tablespoons all-purpose flour; 2 cups dry red wine; 2 tablespoons balsamic vinegar; 2 cups low-sodium chicken broth; 2 bay leaves; 2 tablespoons minced fresh parsley

brittney.balser

Prep 35 mins35m

Cook 10 hrs10h

Serves 4

Microwaving first removes unwanted fat from bones

Ingredients

5 pounds Bone-in English-style short ribs (meat and bones separated)
2 tablespoons Vegetable Oil
2 onions (chopped medium)
1 carrot (peeled and chopped medium)
1 celery rib (chopped medium)
2 tablespoons tomato paste
1 tablespoon minced fresh thyme (1 teaspoon dried)
3 tablespoons all-purpose flour
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Instructions

Keep screen awake

1
Arrange beef bones in a dish and microwave until well browned ()
2
Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking Brown half of short ribs will on all sides () Transfer to slow cooker Repeat with remaining tablespoon oil and remaining short ribs
3
Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and slightly browned () Stir in flour and cook for Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps Bring to simmer and cook until reduced to 1 cup () Transfer to slow cooker
4
Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, on low. on high
5
Transfer short ribs to serving platter and tent loosely with aluminum foil Let braising liquid settle for , then remove fat from surface using large spoon Strain braising liquid, discarding solids, and season with salt and pepper to taste Stir in parsley Spoon 1 cup sauce over short ribs and serve with remaining sauce

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