Beef Short Ribs Braised in Red Wine

Beef Short Ribs Braised in Red Wine
Beef Short Ribs Braised in Red Wine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    bottle dry red wine

  • 4

    C hot chicken stock

  • 1/2

    c dried mushrooms

  • 6

    lbs. short ribs ( 5-6 pieces)

  • fresh ground pepper

  • 1/4

    c olive oil

  • 2

    large onions chopped

  • 1/4

    c minced bacon

  • 2

    carrots cut into chunks

  • 2

    sprigs rosemary

  • 4

    bay leaves

  • 6

    cloves minced garlic

  • 1/3

    c tomatoe paste

  • 2

    c crushed Italian plum tomatoes with liquid

Directions

Bring red wine to boil. Lower heat and cook until wine reduces to 1 cup. Set aside. Pour 1 C hot stock over mushrooms and let stand until tender about 20 minutes. Drain mushrooms and chop coarsely. Season ribs with salt & pepper. Heat oil and brown ribs on all sides. Pour off 2 Tbl. of fat from pan. Stir in onions and bacon and cook about 6 minutes or until tender. Stir in mushrooms, carrots, rosemary, bay leaves and garlic. Cook until carrots are soft about 3 minutes. Drop in tomatoe paste and stir well until tomatoe paste begins to darken 2-3 minutes stirring. Pour reduced wine and crushed tomatoes into pan with ribs. Pour enough of the remainig chicken stock to baraely cover ribs. Bring to a boil, then lower heat to simmer. Cook, adding the remaining stock to keep ribs covered in liquid and cook until ribs fall off bone, 3 hours. Pick out ribs from sauce. Discard solids in strainer and return liquid to pan. Tuck ribs back into the sauce. You may serve ribs then or cool them in liquid and refrigerate them up to 3 days.

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