Braised Short Ribs

Braised Short Ribs

  • 1 Tbsp extra-virgin olive oil
  • 4 bone-in short ribs
  • 1 large onion (diced)
  • 1 tbsp rosemary (fresh)
  • 2 tbsp thyme (fresh)
  • 2 bay leaves
  • 2 celery stalks (diced)
  • 2 cloves garlic
  • 1 1/2 cups tomato paste
  • 2-3 cups red wine
  • 1 tsp salt
  • 1 tsp black pepper (freshly ground)
  1. Preheat oven to 350
  2. Heat olive oil in a pan and after patting the ribs dry, brown them in the oil.
  3. Remove from pan and add onion, rosemary, thyme and bay leaves and sauté until tender.
  4. Then add celery, carrots and garlic and sauté for a couple more minutes.
  5. Add the tomato paste and cook until browned.
  6. Add 1/2 cup water and wine and then add the ribs to the veggie mixture.
  7. Braise for 2-3 hours, checking every 30 minutes. Flip the ribs half-way through the cooking time and sprinkle with salt and pepper.
  8. After the ribs are cooked, remove the 2 cups of the sauce, puree and spoon over the ribs to serve.

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