Mar 11, 2008
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
- Preheat the oven to 325 F.
- Season the ribs generously with salt and pepper.
- Heat the oil in an oven proof dutch oven and then brown the ribs in batches on all sides for 6 minutes.
- Remove the ribs and then add the onion, and carrots to the pot. Saute until tender.
- Add the parsley and bay leaves.
- Stir in the beef stock and red wine. Bring to a boil.
- Return the ribs to the pot and return to a simmer. Cover and place in the oven. Cook 3 hours.
- Check the seasoning. Serve.
delicious and easy