Short Ribs Braised in Garlic and Red Wine

June 4, 2021

This weekend dish braises in a slow oven for 4 hours making the ribs tender as butter. We serve over creamy stone ground grits from Smokin Oaks Organic Farm.garlic Braisedd

Ingredients

2 tablespoonsoil

4 poundsboneless short ribs (or 5 pounds bone-in short ribs)

salt and pepper

2large heads garlic, cut in half

1onion, chopped

4ribs celery, chopped

2carrots, chopped

3 tablespoonstomato paste

2 cupsrich red wine (Malbec or cabernet)

2 cupsbeef stock

3 sprigsfresh thyme

chopped chives

chopped parsley

Preparation

1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

2. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and cook 5 minutes, scraping browned bits from pan. Add tomato paste and stir to coat. Continue to cook 2 to 3 minutes.

3. Add red wine and scrape up any browned or caramelized bits. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged. Bring to a simmer, then cover and transfer to oven.

4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours. Serve over Goat Cheese Grits and top parsley, chives and thyme. Serves 8