Braised Short Ribs With Red Wine (Boneless)
Why boneless, you ask? Because that's what happens when you send someone else to do your shopping! Get the ribs with bones...adds more flavor and looks cooler! But either way, these were AMAZING!!!
Helpful Tip: If you have a large Dutch oven - great! If not, any large oven safe pot will do.
|PREP TIME||COOK TIME||TOTAL TIME||SERVINGS|
|30 mins||2 - 2.5 hrs||3 hrs||2 - 3|
Italiano Pronto Seasoning Blend
3 Pounds Short ribs with or without bone
1 Large yellow onion, roughly chopped
3 Medium carrots, peeled and roughly chopped
2 Celery stalks, roughly chopped
4 Garlic cloves, peeled
1 Tablespoon Tomato paste
1½ Tablespoons Flour (or gluten free flour)
4 Cups Low sodium beef broth
1 Red wine bottle - Cabernet Sauvignon or similar
2 Tablespoons Olive oil
Here are the ingredients that you need. Double the recipe if you are cooking for a group of hungry guests.
Preheat your oven to 350 degrees. Sprinkle the short ribs with 1 tablespoon of Italiano Pronto. Rub into the meat and let it sit for 15 minutes or so. While the meat sits, chop the onion, carrots and celery.
Helpful Tip: If you have time to prep the night before, you can season the meat so the flavors will be enhanced even more.
Add 2 tablespoons of olive oil to your dutch oven and place over high heat. The oil must be hot enough to hear a sizzle when you brown the meat. Cook each rib meat 3-5 minutes per side until well browned.
Remove the meat from the dutch oven and place on a plate. Save all the meat juice so you can add it back to the pot when you add the meat again.
Add the chopped vegetables and 1 teaspoon of Italiano Pronto seasoning to the pot. Cook over medium-high heat for 8-10 minutes or until the onions are translucent. Make sure to scrape the bottom of the pot too.
After the onions are translucent, add the tomato paste and flour. Mix well and cook for another 5 minutes to deepen the color and flavor of the tomato paste.
Pour the entire bottle of wine and the broth in the pot. Place the ribs back in the pot as well. Bring to a boil. Then reduce heat to medium and cook down the wine by 50% - about 25 minutes.
Afterwards, place the oven safe pot in oven for 2.5 hours.
Remove the pot from your oven. Take a pair of tongs and pull on the meat. It should pull apart easily. If not, cook for another 20 mins or so. You can remove the meat and strain the gravy, but you don’t have to strain like I did.
While the short ribs are cooking, I roasted some rainbow carrots and made a creamy polenta with ricotta and parmesan. Both recipes available! Plate the ribs with the polenta and carrots. Enjoy!