These tender beef short ribs are braised in wine for a delicious comfort food dinner
Prep Time5 minutesmins
Cook Time2 hourshrs40 minutesmins
Total Time2 hourshrs45 minutesmins
Servings: 6
Ingredients
2Tablespoonbutterdivided
4lbsbeef short ribs
2onionschopped
2cupcarrotschopped
4clovesgarlicminced
2Tablespoonfresh rosemaryor 2 t dried
2cupsZinfindel wine
2cupsbeef broth
1Tablespoonflour
salt and pepper
Instructions
Preheat oven to 325. Melt 1 T butter in large oven proof stock pot. Brown the ribs in the butter on all sides.
2 Tablespoon butter, 4 lbs beef short ribs
Remove the ribs from the pan and cook the onions for 5 minutes.
2 onions
Then add the carrots, garlic, and rosemary to the pan and stir to mix everything together.
2 cup carrots, 4 cloves garlic, 2 Tablespoon fresh rosemary
Return the ribs to the pot along with the wine and broth and bring to a simmer. Cover and place in the oven for 2 1/2 hours.
2 cups Zinfindel wine, 2 cups beef broth
After the cooking time is up remove ribs from pot. and set aside. Put the stock pot on the stove and boil remaining juices for 10 minutes, until beginning to thicken.
Combine 1 T melted butter and 1 T flour and mix it to make a paste. Then add it to the pot and simmer for 5 minutes or so until thickened.
1 Tablespoon flour
Season with salt and pepper and serve over mashed potatoes.