Red Wine Braised Ribs
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- 5 lbs. short ribs
- 1 Tbsp. canola oil
- 2 onions, diced
- 2 carrots, diced
- 3 stalks celery, peeled and diced
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic, sliced
- 2 Tbsp. flour
- 1 bottle dry red wine
- 1 cup chicken stock (I just use leftover chicken soup)
- 2 bay leaves
- Preheat oven to 350f (180c)
- Season short ribs on all sides with salt and pepper.
- Heat a large dutch oven over high heat.
- Add oil and short ribs to the pot. (you may have to work in batches. Its best not to over crowd the pot).
- Brown short ribs on all sides.
- Remove ribs from the pot and set aside in a tin pan or bowl.
- Add the onion, carrot, celery, salt and pepper to the pot and stir.
- Allow veggies to cook for about 8 minutes, stirring frequently until onions are translucent.
- Add garlic and stir for 1 minute.
- Sprinkle flour over the veggies, stir and cook for two minutes.
- Pour the entire bottle of wine into the pot along with chicken stock and bay leaves.
- Return meat to dutch oven, or pour the sauce over the meat if using a tin pan.
- Cover very tightly and place in the oven.
- Bake for about 3 hours, checking them after 2 &1/2.
- Once fork tender, remove from the oven and allow to cool completelty while covered.
- Once completely cooled you cab make the glaze.
To make the glaze
- Pour the sauce into a bowl.
- Skim off as much of the fat as you can.
- Straint he sauce to remove veggies.
- Discard bay leaves and add onion, carrot and celery back to the pan with the ribs.
- Place all the leftover "juice" in a sauce pan.
- Bring to a boil and cook until it has thickened and reduced by half.
- Pour back over the ribs.
- Serve ribs hot and over rice or mashed potatoes and enjoy!
- *I like to put my short ribs in the pot with the bone up so that the meaty part is fully immersed in the liquid!
- **You can refrigerate these over night and make the glaze the next day, before freezing.
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