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Braised Short Ribs




Source of Recipe


Recipe by Mildred Bickley; Bristol, Virginia. From Southern Living magazine, Sept. 2001 issue.


List of Ingredients




2-1/4 cups dry red wine, divided
2-1/4 cups beef broth, divided
2 garlic cloves, chopped
1 tsp. ground allspice
1/2 tsp. ground ginger
4 lbs. beef short ribs, trimmed and cut in half
1 tsp. salt
1 tsp. pepper
1/2 cup all-purpose flour
3 Tblsp. olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery rib, chopped
2 Tblsp. tomato paste
Roasted red potatoes


Recipe



Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a Ziploc bag; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.

Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.

Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.

Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, for 3 minutes.

Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.

Bake at 300° F. for 3 hours. Remove ribs. Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Yield: 6 servings.