Braised Short Ribs with Red Wine

Ingredients

• 4 lb beef short ribs
• 2 cup dry red wine
• 2 cup beef broth
• 1 can tomatoes (14 oz)
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 1 onion (quartered)
• 4 cloves garlic, smashed
• 2 sprigs rosemary
• 4 sprigs thyme
• 2 bay leaves
• 2 tbsp olive oil
• salt and pepper, to taste
• creamy mashed potatoes or polenta, for serving
• gremolata for garnish

Steps

1. 1

   Preheat oven to 325°F. Season short ribs generously with salt and pepper.

2. 2

   Sear ribs in olive oil in a Dutch oven over high heat until deeply browned on all sides, about 3 minutes per side. Remove and set aside.

3. 3

   Sauté onion, carrots, celery, and garlic in the drippings for 3 minutes. Pour in red wine and scrape up all the fond.

4. 4

   Add broth, crushed tomatoes, rosemary, thyme, and bay leaves. Return ribs to the pot — liquid should come about 3/4 up the sides.

5. 5

   Cover with the lid and braise in the oven for 2.5-3 hours until the meat is falling off the bone.

6. 6

   Remove ribs. Strain and skim the braising liquid, then reduce on the stovetop until it coats the back of a spoon. Serve ribs over mashed potatoes or polenta, spooning the reduced sauce over the top.