Red Wine Braised Short Ribs
with France Pinot Noir
Ingredients
- 4 pounds beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic stalks, minced
- 2 cups Masterchef France Pinot Noir (red wine)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 springs fresh thyme
- 2 bay leaves
- Chopped fresh parsley for garnish
Procedure
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. Remove the ribs and set aside.
- In the same pot, sauté the onion, carrots, celery, and garlic until softened.
- Return the short ribs to the pot. Add the red wine, beef broth, tomato paste, thyme, and bay leaves.
- Bring to a simmer, then cover and cook over low heat for about 2-3 hours, or until the short ribs are fork-tender.
- Remove the bay leaves and thyme sprigs. Skim off any excess fat from the surface.
- Serve the short ribs hot, garnished with chopped parsley. They pair well with mashed potatoes or creamy polenta.