Red Wine & Rosemary Braised Short Ribs

Monday, April 11, 2016

serves 2 

What You Need
1 lb beef short ribs 
Salt & pepper, to taste
2 TBS olive oil
1 sweet onion, diced
4 garlic cloves, minced
2 TBS tomato paste
3/4 cup red wine
1 1/2 cups beef broth
4 rosemary sprigs 

Directions
1. Preheat the oven to 325°.
2. In a cast iron skillet, heat olive oil over medium heat.
3. Season ribs with salt and pepper and place in pan. Cook each side for about 4-6 minutes and then flip and cook for additional 4-6 minutes. You want them to be browning when you flip them. Once they have cooked on both sides, place on a plate and set aside. 
4. In the same skillet, add diced onion and sauté until translucent. 
5. Add garlic and cook for 30 more seconds.
6. Then add the tomato paste and coat everything for 30 seconds. 
7. Next, pour in red wine and let it reduce by half, about 10 minutes, stirring occasionally.
8. Add in the beef broth and bring everything to a simmer and then remove from heat. 
9. Add short ribs back to skillet and top with rosemary sprigs. Cover with a lid and place in the oven. 
10. Bake for 1.5 - 2 hours or until the beef is falling off the bone. Enjoy all the deliciousness!

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