RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs is my comfort meal for any rainy day. Just add a glass of wine, a cozy couch, and a big bowl of these short ribs. With Spring in Montana it brings lots of rainstorms and today we’ve had nothing but this weird on and off again stormy weather. So this is totally appropriate and necessary for a day like today. Not to mention it might be the last time I make them for the season. I always try to cook with the season and for some reason a big pot of braised short ribs just don’t have the same appeal in the middle of Summer like it does on a snowy cold day in the Winter.

Ingredients

• 4 pounds Beef Short Ribs, about 6 large short ribs
• Kosher Salt and Ground Black Pepper, for seasoning
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 1 whole Onion, chopped
• 3-4 whole Carrots, peeled and sliced on bias
• 6 whole Garlic Cloves, minced
• 2 tablespoons Tomato Paste
• 1 can {14.5 ounces} Diced Tomatoes
• 1 cup Red Wine
• 2 cups Beef Stock
• 2 whole Bay Leaves
• 1 package {8 ounces} Baby Bella Mushrooms, sliced
• 1 tablespoon Cornstarch
• 2 tablespoons Cold Water
• Parsley, chopped for garnish

Directions

• STEP 1 In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.
• STEP 2 Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.
• STEP 3 Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.
• STEP 4 Add beef stock and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
• STEP 5 Every stove varies, but for me I have to keep it on a higher low setting. You want a continuous simmer so short ribs can braise and break down.
• STEP 6 Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Fish out bay leaves and discard. In a separate pan heat 1 tablespoon olive oil over medium high heat. Add mushrooms and saute for 5 minutes until browned and tender. Top sauteed mushrooms on short ribs.
• STEP 7 Whisk together cornstarch and cold water in a small bowl until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs.

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