Red Wine Braised Beef Short Ribs

Rich and decadent, this delightfully simple take on low and slow French cooking is thriving even in this economy

Hands on: 20 min

Hands off: 4 hr

Ingredients:

4 lbs beef short ribs

1 can diced tomatoes

1/2 bottle red wine

2-4 cups beef broth

1 medium onion

3 large carrots, chopped

4 ribs celery, chopped

6 cloves garlic, crushed

2 tbsp salt

1 tsp black pepper

1 bay leaf

2 tbsp fresh thyme

4 tbsp olive oil

1/2 cup fresh parsley, chopped

Cooking:

Pat short ribs dry with paper towel and evenly sprinkle over all sides 2 tbsp salt and 1 tsp black pepper. Let sit.

Heat olive oil in enameled cast iron pot or dutch oven over medium-high burner for 2-3 min until oil is preheated. Add short ribs and sear each side until dark brown, about 5 min.

Remove short ribs from pot and add onions, garlic, carrots and celery. Saute for 6-8 min. Add back short ribs, 1 can diced tomatoes and 1/2 bottle red wine. Turn heat to low, add bay leaf and thyme and enough broth so meat is submerged. Cover.

Preheat oven to 315 degrees F while short ribs continue to cook on stove. Once preheated, transfer pot to oven and bake for 3 1/2 hrs.

Remove from oven, stir in 1/2 cup chopped fresh parsley and continue baking uncovered for 30 min to allow some moisture to evaporate.

Serve short ribs with sauce over mashed potatoes, rice or couscous.