3 garlic cloves, minced
2 tbsp (30 ml) tomato paste
2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot work well)
2 cups (480 ml) beef broth (or enough to cover the ribs)
1 bay leaf
3-4 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp (15 ml) balsamic vinegar (optional for a touch of acidity)
Instructions:
Prepare the Ribs
Preheat oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
Sear the Meat
Heat vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the short ribs in batches until deeply browned on all sides. Transfer the seared ribs to a plate.
Sauté the Vegetables
In the same pot, reduce heat to medium. Add the onions and carrots, and sauté until softened (about 5-7 minutes). Add the garlic and tomato paste; cook, stirring, for 1-2 minutes until fragrant.
Deglaze the Pot
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce by half (about 10 minutes).
Add Broth and Herbs
Return the ribs to the pot. Add beef broth (enough to cover the ribs), bay leaf, thyme, and rosemary. Cover the pot tightly with a lid or foil.
Braise the Ribs
Continue Reading in next page
