Delicious Braised Short Ribs With Red Wine Gravy and Vegetables
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 1 teaspoon allspice
- 2 teaspoons seasoning salt
- 1⁄2 teaspoon black pepper (or to taste)
- 5 -6 lbs short rib of beef
- 6 tablespoons oil (more if needed)
- 2 large onions, chopped
- 2 tablespoons minced fresh garlic
- 1 tablespoon dried thyme
- 2 bay leaves
- 3 -4 carrots, peeled and chopped
- 2 -3 celery ribs
- 1 (14 ounce) can diced tomatoes, well drained
- 3 cups beef broth
- 2 cups dry red wine (can use about 1/2 cup more wine)
- 2 tablespoons Worcestershire sauce
- salt and pepper
directions
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.
Questions & Replies
Got a question?
Share it with the community!