Short Ribs Braised In Wine

Description

Source: Christmas With Southern Living 2003 - Southern Living

Red wine and beef broth make a rich braising liquid for these fall-off-the-bone tender ribs.

Ingredients

• 3 1/2 pounds short ribs, trimmed (8 to 9 ribs)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 1 bay leaf
• 1 sprig fresh thyme
• 1 (14-ounce) can beef broth
• 4 large carrots, cut into 2" pieces
• 2 turnips, cut into 2" pieces

Directions

1. Sprinkle ribs with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat until hot.
3. Add half of ribs.
4. Cook 10 minutes or until browned, turning once or twice.
5. Remove ribs to a plate.
6. Repeat procedure with remaining ribs.
7. Add onion and garlic to pan; sauté 3 minutes.
8. Stir in tomato paste; cook 2 minutes.
9. Add wine, bay leaf, and thyme.
10. Bring to a boil.
11. Return ribs to pan; add broth.
12. Cover, reduce heat, and simmer 2 hours.
13. Add carrot and turnip pieces.
14. Bring to a boil.
15. Cover, reduce heat, and simmer 1 hour and 15 minutes or until meat and vegetables are very tender.
16. Discard bay leaf and thyme sprig before serving.

Yield: 4 to 5 servings