Melt in Your Mouth Red Wine Braised Beef Short Ribs
I have tried several short rib recipes and this is by far my favorite. It takes a few minutes to brown the short ribs but all of the steps to this recipe are very easy and your final outcome is divine. Slow roasting the ribs leaves them falling apart which translates to melt in your mouth! I like to serve these as a main course, as short rib soft tacos, or reduce the sauce down, shred the meat and pour over egg noodles for a complete dish!
Ingredients:
2 tablespoons vegetable oil
bone in or boneless short ribs (I prefer boneless)
10 cloves of garlic smashed
1 medium onion chopped
4 ribs celery chopped
2 medium carrots chopped
3 tablespoons of tomato paste
2 cups red wine
2 cups beef broth
4 sprigs of thyme
1/2 cup fresh parsley
Now let’s make it:
Heat oven to 275 degrees.
Season short ribs with salt and pepper and sear each side in pot with vegetable oil
Take out short ribs and cook onion, celery, carrot for 5 minutes, then add tomato paste and garlic to the pot with vegetables and cook for 2 minutes. Do not burn the garlic.
Add red wine and scrape pot to get up all brown bits and let simmer for 3 minutes.
Add beef stock, thyme, parsley and short ribs to pot making sure that the meat is submerged in the liquid.
Cover pot and place in oven for 3 1/2 to 4 hours. You should be able to shred the meat with a fork when it is finished.
