Short Ribs Braised in Red Wine | Milkbottle

Short Ribs Braised in Red Wine

One Pot Wonders

Short ribs braised in red wine, a perfect winter dish. We always add potatoes, we love how they soak up the sauce and become even more flavourful. This recipe is by Paul Lowe.

Red Wine braised Short Ribs
2 tablespoons butter
1 tablespoon olive oil
3 pounds short ribs
salt and pepper, to taste
2 carrots, peeled and chopped
1 large yellow onion, peeled and chopped
2 ribs of celery, chopped
6 cloves of garlic, chopped
4 sprigs of fresh thyme
1 cup/240 ml red wine
1 1/2 cups/360 ml beef stock
15 small potatoes, cut in half
Serves 4
Preheat oven to 350F/180ºC
Melt butter and olive oil in a large ovenproof pan.
Rub the ribs with salt and pepper.
Brown the short ribs on all sides.
Remove from pan and add carrots, onion, celery, garlic and thyme.
Sauté until the onion becomes soft, about 5 minutes.
Add the short ribs, wine and stock.
Cover and place in oven.
After 2 hours, take it out, give it a little stir and add the potatoes.
Cook for another 30 to 45 minutes, or until the meat falls off the bone.
Serve with the potatoes cooked in the sauce.

Images: Melina Hammer via Taverne Agency. Recipe: Paul Lowe

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