Saucy Red Wine Beef Short Ribs


Beef Ribs is one of mine and Paulies favourite winter warmers you need to have some time as it takes around 2 hours all in but it is worth every second once you put the mouthwatering meltingly succulent meat in your mouth. I also like to have a decent amount of sauce in all our dinners so P sometimes does the sauce amount for 4 but we only use enough meat for the two of us. Paulie served it with sweet potato mash (no butter or cream needed) and veg.


beef short ribs, trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup chopped onion
3/4 cup chopped shallots
1/2 cup chopped carrot
1/2 cup chopped celery
6 garlic cloves, sliced
1 rosemary sprig
2 1/2 cups  dry red wine
1 1/4 cups  beef stock
1 teaspoon all-purpose flour
2 teaspoons water
1 tablespoon balsamic vinegar

1. Sprinkle ribs with salt and pepper. Heat a large Casserole Pot over medium-high heat. Add 1 teaspoon olive oil to pan. Add ribs, and sauté for 6 minutes, turning to brown on all sides (if you are serving 4 people do half at a time). Add onion and the next 5 ingredients  to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

2. Preheat oven to 350°.

3. Add stock to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar and serve with you chosen accompiments.