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Categories:
red wine beef broth garlic ground allspice ground ginger beef short ribs salt pepper all-purpose olive oil carrot onion celery tomato paste red potatoes parsley
Viewed: 63 - Published at: 4 years agoIngredients
- 2 1/4 cups dry red wine, divided
- 2 1/4 cups beef broth, divided
- 2 garlic cloves, chopped
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 4 pounds beef short ribs, trimmed and cut in half
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 1 carrot, chopped
- 1/2 onion, chopped
- 1 celery rib, chopped
- 2 tablespoons tomato paste
- Roasted red potatoes
- Garnish: chopped fresh parsley
Method
- Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.
- Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.
- Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.
- Reduce heat to medium; add carrot, onion, and celery, and saute 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.
- Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.
- Bake at 300° for 3 hours. Remove ribs.
- Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.
