Red Wine Braised Short Ribs

Ingredients:

• 6 bone in beef short ribs
• salt and pepper
• avocado oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery, chopped
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 3-4 cups dry red wine, I used cabernet Sauvignon
• beef broth (optional if you want to lessen the amount of wine, supplement with broth)
• 2 bay leaves
• 3 sprigs of thyme

Preparation:

STEP 1.

Salt and pepper the beef short ribs on all sides and dry with a paper towel. In a dutch oven or pot over medium high heat, add avocado oil. Once heated sear the short ribs on all sides until golden brown, around 3-5 minutes per side. Remove from the pot.

STEP 2.

In the same pot, add the onion, carrot and celery and saute until translucent, around 5-8 minutes, salting as you go. Once cooked through, add the minced garlic and saute another 2 minutes. Add tomato paste and coat the vegetables with it, cook until it turns a darker rust color, around 3-5 minutes. Add the 3 cups of red wine and scrape up any bits that are sticking to the bottom of the pan with a wooden spoon. Add the beef back and make sure the liquid is halfway up the sides of the beef. If it is too low, add more wine or beef stock. Add bay leaves and thyme and bring up to a low simmer. Add a lid and cook for 1 hour. After 1 hour, flip the beef over and cook another 1 hour covered. After the second hour, check if it is tender by piercing with a fork, it should no longer be tough, if it is tough, cook another 30 minutes.

STEP 3.

Once tender, remove the beef and the bones from the pot and set aside. Strain the sauce through a fine mesh strainer into a bowl and discard the vegetables. Add the liquid back to the pot and put it over medium heat stovetop. Bring to a simmer and reduce the liquid for 10-15 minutes until it is thickened and reaches nappe. Add the beef back for a few minutes to reheat.

STEP 4.

Serve the beef short ribs with sauce and enjoy!