Grass-Fed Wagyu Beef Cross Short Ribs shine in this classic Italian-inspired braised dish. This meal is a perfect comfort-food recipe for cooler weather.
Wine Braised Short Ribs
Ingredients
Salt and pepper to taste
5-6 lbs. Beef short ribs
Olive oil
2 onions, chopped
4 carrots peeled and cut into one-inch segments
3 Tablespoons of tomato paste
4 garlic cloves, chopped
1 cup of dry red wine
1 cup of beef or chicken stock
2 sprigs rosemary
2 sprigs thyme
2 sprigs sage
- Preheat your oven to 350 degrees.
- In a large Dutch oven, heat a few teaspoons of olive oil on medium-high heat. Sear the individual short ribs in small batches of 2-3 ribs for a few minutes on each side, adding salt and pepper, until they are brown and release easily from the pot.
- Set aside the ribs on a plate.
- Add the onions, garlic, and carrots to the pot and stir until the onions are translucent.
- Stir in the tomato paste, then add the wine and herbs.
- Continue stirring, add the stock and the ribs, and bring the mixture to a simmer on medium-low heat.
- Transfer to the oven and allow to cook for about 2 hours, until the meat is falling off the bone.
- Serve over polenta, couscous, or mashed potatoes.