Short Ribs Braised in Cabernet Sauce

By á-178825

4 servings. Serve with Chateau St. Michelle's Indian Wells Cabernet Sauvignon

Ingredients

• 3 lbs beef short ribs
• 2 T EVOO
• 2 slices bacon, diced
• Flour
• 1 lg yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 c Roma tomatoes, chopped
• 1 carrot, grated
• 2 T tomato paste
• 2 T chopped celery leaves
• 2 T chopped Italian parsley
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 1 T dry mustard
• 1 clove
• Pinch of sugar
• Pinch of orange zest
• 1 1/2 c Indian Wells Cabernet or other dry red wine
• Salt & pepper to taste

Preparation

Step 1

Preheat oven to 375. Dredge short ribs I flour. Heat in Dutch oven with fitted lid over med high heat. Add olive oil. When hot add short ribs & brown on all sides. Remove short ribs & set aside.

Add bacon, onion & garlic. Sauté until onions are tender & bacon is golden on edges. Stir in tomatoes & grated carrot; cook until soft. Add remaining ingredients, stirring well.

Put short ribs into pot, cover & put in oven. Cook for about 1 hr, stirring occasionally until meat is very tender. Serve with sauce ladled over ribs & a glass of Indian wells Cabernet.