Red Wine-Braised Short Ribs
Chef Manning gives us a savory rib dish that can be served over mashed potatoes, rice, pasta, or egg noodles.
It's red wine-braised short ribs. Braised short ribs are an English cut from the plate, below the ribs and in between the brisket and flank.
- 3 pound boneless ribs, cut otherwise into 2" pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1.5 cups Casa Papa red wine
- 5 sprigs flat-leaf parsley
- 4 sprigs thyme
- 2 sprigs oregano
- 1 sprig rosemary
- 2 fresh or dried bay leaves
- 4-6 cloves of garlic, halved crosswise
- 2 cups low-salt beef stock
- Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a dutch oven. Brown short ribs on all sides, pour off all but 3 tablespoons drippings from pot
- Add vegetable to pot and stirred until often until onions are browned. The add the flour and the tomato paste to it. Stir in the Casa Papa red wine and then add short ribs. Bring to a boil, then lower heat until wine is reduced in half.
- Add all the herbs to pot, stir in stock, then transfer to the oven. Cook until short ribs are tender, about 2 to 2.5 hours. Then, put ribs on platter and skim the fat from the sauce.
- You can then serve this dish over mashed potatoes, rice, pasta or egg noodles.
- Serve with Coyote Moon Casa Papa red wine.