One of the most comforting meals I love to make–the perfect Sunday supper that makes your house smell like a home. Slow cooking some beautiful short ribs in a good quality red wine with garlic, rich tomato paste, and earthy fresh herbs makes for such a comforting meal that is SO easy.
Serve with parmesan polenta, mashed potatoes, or a healthy side salad if you’re trying to keep it slim.
Cooking Time: About 4 Hours
-8 Bone-In Beef Short Ribs
-5 Cloves of Garlic, Smashed
-4 tbsp. Flour
-3 tbsp. Tomato Paste
-1 Bottle of good red wine, I used a Tuscan Red (Cabernet will do)
-5 whole carrots, peeled and chopped into large chucks, about 2-3 inches in length (see photo)
-2 whole celery stalks, washed and chopped into large chunks
-1 onion, large diced
-3-4 sprigs of fresh thyme
-3-4 sprigs of fresh oregano
-3-4 sprigs of fresh rosemary
-4-6 tbsp. of good evoo
Preheat your oven to 325F.
In a heavy bottom large pot, heat to medium heat. Season your short ribs with salt and pepper. Sear them in a little olive oil on each side until just brown. Set aside on a plate.
To the hot pot, add your onion, carrots, and celery. Stir the veggies, picking up the bits of fond on the bottom of the pot. After about 5-8 minutes, add in the smashed garlic cloves and tomato paste. Stir and cook for another 3-5 minutes. Add in the flour and stir to cook off the flour taste, just a few minutes. Add in the wine and stir to scrape off the remaining bits at the bottom.
Add the short ribs back to the pot and top with your fresh herbs, twined together if you’d like for easy removal. Cover and cook in the oven for 4 hours until tender, fall apart.
Once super fork tender, remove from the oven. Serve the short ribs on the bone or shred them off and place over polenta, mashed potatoes, or on its own for a lighter fare.