Beef Ribs with Wine Sauce (Print Version)
# Ingredients:
01 -
6 beef short ribs, around 300-400g each
02 -
1 1/2 teaspoons ground black pepper
03 -
1 1/2 teaspoons sea salt
04 -
2 tablespoons of olive oil
05 -
3 garlic cloves, smashed
06 -
1 big onion, diced
07 -
2 ribs of celery, sliced
08 -
2 chopped carrots
09 -
2 tablespoons of thick tomato puree
10 -
2 cups of dry red wine
11 -
2 cups of low-sodium beef broth
12 -
A couple of bay leaves
13 -
2 sprigs of fresh thyme
# Instructions:
01 -
Turn on your oven and set the temperature to 160°C (325°F).
02 -
Sprinkle seasoning (salt and pepper) all over the beef short ribs.
03 -
On high heat, warm olive oil in a large pot that can go in the oven. Sear half the ribs until they’re well-browned all over, which takes around 5-7 minutes total. Remove and do the same for the other bunch.
04 -
Turn the heat to medium and toss the garlic and onions into the same pot. Let them cook for a couple of minutes.
05 -
Add your celery and carrots to the pot. Let them cook for about 5 minutes until the carrots have softened and become a little sweet.
06 -
Mix in the tomato paste thoroughly and let it cook for another minute.
07 -
Add the red wine, beef broth, thyme, and bay leaves to the pot. Stir everything together to mix in the tomato paste.
08 -
Place the ribs back into the pot, arranging them so they’re covered by the liquid.
09 -
Put the lid on and move the pot into the oven. Let it cook for about 3 hours, or until the meat is tender and falls apart when prodded with a fork.
10 -
Carefully pull the ribs from the pot without letting the meat fall off the bones. Cover them to keep them warm.
11 -
Strain the cooking liquid, squeezing all the vegetable juices out. Bring the strained sauce back to a simmer and tweak the thickness by reducing it or adding a bit of water. Adjust salt and pepper if needed.
12 -
Put the ribs on a serving dish and drizzle the sauce over them. Serve right away.