Red Wine Braised Short Ribs
Thyme, rosemary, bay leaves, and wine add flavor to these short ribs. Curtis Stone's recipe has lots of juicy flavor.
- 2 tlbs/30ml Olive Oil
- 4 pounds Beef Short Ribs, Boneless, cut into 10 oz pieces
- 4 large Shallots, coarsely chopped
- 2 large Carrots, peeled, cut into ½ inch pieces
- 2 Each, Celery stalks, coarsely chopped
- 4 Each Garlic cloves, finely chopped
- 1 cup Dry red wine
- ¼ cup Red Wine Vinegar
- 2 ½ cups Beef stock
- 5 each Fresh thyme sprigs
- 1 Fresh rosemary sprig
- 2 Bay leaves
- Kosher Salt
- Black Pepper, freshly ground
- Preheat the oven to 300°F. Heat the oil in a heavy large pot over medium high heat. Season the beef on all sides with salt and pepper.
- Add the beef to the pot and cook until golden brown on all sides, about 12 minutes. Transfer the beef to a plate.
- Reduce the heat to medium and add the shallots to the pot. Sauté until the shallots are golden, about 2 minutes. Add the carrots, celery, and garlic and sauté for 3 minutes.
- Add the wine, vinegar and simmer until the liquids are reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
- Stir in the beef stock, thyme, rosemary, and bay leaves. Return the beef to the pot. Bring to a simmer, then cover the pot and transfer it to the oven.
- Braise until the beef falls apart with a fork, about 2 ½ - 3 hours.