- 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
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.
Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.
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.
Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.
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.
Bake at 300° for 3 hours. Remove ribs.
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.