Red Wine Braised Short Ribs

 A long, slow cooking time gives this braised beef it's savory, fall off the bone goodness!

Ingredients:

1 lb chuck short ribs, Korean cut

salt and pepper

2 tbsps olive oil

1 onion, diced

2 tsps minced garlic

2 carrots, diced

2 celery stalks, diced

2 tbsps tomato paste

2 cups red wine

1 cup beef broth

2 or 3 bay leaves

1 tsp dried thyme

2 tsps cornstarch

2 tsps cold water

chopped celery tops to garnish

Salt and pepper the ribs then heat olive oil in an oven proof skillet. Brown the ribs well, cooking about 2 minutes on each side. I had 4 pieces so I browned them in two batches. Once they are well seared remove them to a plate.

In the same skillet add the onion and cook 1 minute before adding the garlic. Stir together and add the celery and carrots. Cook 4-5 minutes.

Stir in the tomato paste. Add the red wine and broth, along with the bay leaves and dried thyme.

Return the beef to the pot and submerge in the liquid.

Cover with a lid and place in a 325°F oven for 2-3 hours.  Remove meat and keep warm. Taste the sauce to see if it needs more salt or pepper then combine the cornstarch and cold water and whisk into the pot. Bring to a boil for 1 minute to slightly thicken. (You can skip this thickening step if you choose)

Top with chopped celery leaves to serve.

Mashed potatoes goes best with all that gravy! And if you have left over gravy save it to use over hamburger patties the next day.

Serves 4