Red Wine-Braised Short Ribs

Short ribs will always be a favourite for their fall-off-the-bone tenderness. Here red wine brings out the rich, bold flavours. I love this served over pureed cauliflower or parsnips. This is a hearty, cozy dinner, perfect for date night (there will be leftovers for lunch the next day!) or for a small dinner party. The short ribs cook for hours, so when your guests arrive, you house will smell amazing and everyone will be excited about what's to come.

Instructions

Season the short ribs heavily with salt and pepper. In a large Dutch oven, heat the avocado oil over medium-high heat. Working in 2 batches, brown the short ribs on all sides, 5 to 8 minutes per batch. As they are done, transfer the browned short ribs to a plate and set aside
Add the onions, carrots, and celery to the same Dutch oven and cook over medium-high heat, stirring often, until the onions are browned, 5 minutes.
Add the oat flour and tomato paste, stirring constantly until they are well combined and everything is a deep red colour, 3 to 5 minutes. Stir in the red wine.
Return the short ribs, along with any accumulate juice, to the Dutch oven and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half 20-25 minutes.
Meanwhile, preheat the oven to 350°F.
Add the thyme sprigs, oregano, rosemary sprigs, bay leaves, and garlic to the Dutch oven. Stir in the stock and bring everything to a boil. Cover, transfer the Dutch oven to the oven, and cook until the short ribs are tender, 3 hours.
Place the short ribs on a large platter. Strain the cooking liquid from the pot into a measuring cup. Remove the fat from the surface alf the sauce and discard it Season the sauce with salt and pepper to taste.
To serve, place the short ribs on individual plates and pour the sauce over them. garnish with chopped parsley.

Red Wine-Braised Short Ribs

Ingredients

Instructions