Red Wine Braised Short Ribs

Short ribs are my favorite meat to slow cook. These are ridiculously tender and cuddled up next to tender vegetables and a delicious red wine sauce.  I like to serve this over gnocchi. 

Ingredients

• 4 pounds beef short ribs

• 1/4 cup olive oil

• 1 bulb fennel, chopped

• 1 onion, chopped

• 2 carrots, chopped

• 3 garlic cloves

• 2 tablespoons tomato paste

• 2 cups red wine

• 1 teaspoon black pepper

• 2 sprigs rosemary

• 4 cups beef stock

Instructions

1. Preheat oven to 325 degrees

2. Heat the olive oil in a dutch oven. Season the short ribs with salt and pepper and brown beef on all sides. Transfer to a plate.

3. Add fennel, onion, and carrots. Cook over medium-low heat for 15 minutes, stirring occasionally.

4. Add the tomato paste and garlic. Cook 1-2 minutes minutes then stir in the wine. Bring to a boil and cook over high heat until the liquid is reduced by half. Add 1 tablespoon of salt and 1 teaspoon pepper. Toss in the rosemary sprigs.

5. Place the ribs on top of the vegetables and add the beef stock. Bring to a simmer over high heat. Cover and bake for about 4 hours until the meat is very tender.

6. Serve the beef with vegetables and sauce

Takes 4 hours 30 minutes (30 minutes active)

Serves 6-8