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.
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