Red Wine Short Ribs

  • 3 lb beef short ribs, cut in short sections
  • sea salt and cracked pepper
  • 1 tbsp canola oil
  • 1 onion, mnced
  • 2 carrots, peeled, minced
  • 1/4 cup chopped parsley
  • 2 bay leaves
  • 2 cups beef stock
  • 1 cup red wine
  1. Preheat the oven to 325 F.
  2. Season the ribs generously with salt and pepper.
  3. Heat the oil in an oven proof dutch oven and then brown the ribs in batches on all sides for 6 minutes.
  4. Remove the ribs and then add the onion, and carrots to the pot.  Saute until tender.
  5. Add the parsley and bay leaves.
  6. Stir in the beef stock and red wine.  Bring to a boil.
  7. Return the ribs to the pot and return to a simmer.  Cover and place in the oven.  Cook 3 hours.
  8. Check the seasoning.  Serve.

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