BRAISED SHORT RIBS WITH ROOT VEGETABLES
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion diced
- 4 garlic cloves smashed
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs rosemary 2 sprigs thyme
- Salt & pepper to taste
Instructions
PREPARATION
- Preheat oven to 325 degrees F. Season ribs with salt & pepper. Heat oil in Dutch oven, sear ribs on all sides; remove. Add carrots, celery, onion, garlic; sauté untilsoftened. Stir in tomato paste. Deglaze with wine, simmer 5 minutes. Add broth and herbs. Return ribs, cover, and braise 2½–3 hours until tender.
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