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Ingredients
- 5 pounds short ribs cut in sections
- 1/4 c olive oil
- 1/4 cup carrot diced
- 1/4 cup celery diced
- 1/2 cup onion diced
- 1 clove garlic minced
- 1/2 T tomato paste
- 1 1/2 cup Merlot wine
- 1 T flour
- 1/2 gallon beef stock
- 1 sprig rosemary
- 2 sprigs parsley
- 2 bay leaves
- salt and pepper to taste
Preparation
Step 1
Brown the short ribs on all sides and remove from the pot. Add the carrot, celery, and onions. Cook for about 5 minutes or until the vegetables are well browned. Add the garlic and cook for 2 more minutes. Next add the tomato paste and stir until evenly distributed. Pour the Merlot in 2 stages. Reduce by half both times. Dust the mixture with the flour and add the short ribs along with the remaining ingredients and bring to a simmer.
Cover and place in a 350 degree oven for 3 1/2 hours. Skim the braising liquid every hour. Strain the braising liquid and adjust the seasoning. This will become the sauce. Drizzle some of the braising liquid over the short ribs. Serve with some glazed carrots and mashed potatoes.