Red Wine Braised Short Ribs
Servings: 4
Ingredients
- 1 pound applewood smoked bacon sliced into 1 inch chunks
- 4 short ribs
- 2 tbsp flour
- 1 yellow onion diced
- 4 cloves of garlic minced
- 8 oz assorted mushrooms cremini or maitake mushrooms, sliced
- 3 carrots sliced
- 1 bottle dry red wine
- 1/3 cup cognac optional, for more boozy flavor
- 2 cups beef broth can use chicken if you don't have any beef.
- 1 6 oz can tomato paste
- 1 tbsp fresh thyme
- 1 tbsp salt divided
- 1 tea fresh ground pepper
Instructions
- Preheat oven to 325
- On medium heat brown bacon in dutch oven. Remove once cooked and set aside.
- Season short ribs in 1 1/2 teaspoons of salt and flour. Brown the ribs in the bacon fat on all sides until dark golden brown.
- Remove short ribs and set with cooked bacon crumbles. Sautee onions, garlic, mushrooms and carrots in the dutch oven for several minutes.
- Deglaze the pan with red wine and cognac, simmer for one minute, then add beef broth
- Stir in tomato paste, fresh thyme, the remaining 1 1/2 teaspoon salt and pepper
- Add the short ribs and bacon to the boozy veggie mixture. Cover and place in the oven.
- Cook in the oven for 4-5 hours, until the meat is tender. Turning the meat occasionally and making sure that the sauce doesn't dry out. If the sauce needs more liquid add more broth or hot water.
- Once the short ribs are nice and tender, serve!