Short Ribs Braised in Cabernet Sauce
By á-178825
4 servings. Serve with Chateau St. Michelle's Indian Wells Cabernet Sauvignon
0/5
(0 Votes)
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.