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Braised Short Ribs

Prep time 35 mins
Cook time 3 hrs
Other time 6 hrs, 15 mins
Yield Makes 6 servings
These braised beef short ribs get their incredible flavor from a flavorful, spiced wine marinade.  The marinade reduces to a savory sauce that's perfect drizzled over a side of roasted potatoes.

Ingredients

  • 2 1/4 cups dry red wine, divided
  • 2 1/4 cups beef broth, divided
  • 2 garlic cloves, chopped
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 4 pounds beef short ribs, trimmed and cut in half
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • Roasted red potatoes
  • Garnish: chopped fresh parsley

How to Make It

  1. Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.

  2. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.

  3. Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.

  4. Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.

  5. Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.

  6. Bake at 300° for 3 hours. Remove ribs.

  7. Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.