#holidaydinner

(via Holiday Prime Rib Roast with Beet & Horseradish Sauce)

Holiday Braised Short Ribs are a fancy and comforting dish that are great for holiday parties. The slow braise in red wine and beef broth gives the meat a deep flavor, and herbs like thyme, rosemary, and garlic add to the flavor. Make a holiday meal to remember by serving these tender short ribs with mashed potatoes or polenta topped with butter.

Ingredients: 6 beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 2 cups red wine. 2 cups beef broth. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. 2 bay leaves. 1 tablespoon balsamic vinegar. 2 tablespoons chopped parsley, for garnish.

Instructions: Warm the oven up to 175F 350C. Add a lot of salt and pepper to the short ribs. Put olive oil in a big Dutch oven and heat it over medium-high heat. It takes about 34 minutes per side to brown the short ribs on all sides. Take it out of the pot and set it aside. Put the garlic, onion, carrots, and celery in the same pot again. About 5 minutes of cooking will soften the food. Then add the red wine and stir it in. Scrape the bottom of the pot to get rid of any brown bits. Put in tomato paste, thyme, rosemary, bay leaves, and beef broth. Bring to a low boil. Put the short ribs back in the pot. Cover and put in an oven that has already been heated. Put the meat in the oven and braise it for two to three hours, or until it is soft and falls off the bone. Take the short ribs out of the pot and cover them to keep them warm. Take out any extra fat from the cooking liquid. Blend in the balsamic vinegar. Put short ribs on a plate with sauce and chopped parsley on top. Have fun!

Prep Time: 20 minutes

Cook Time: 180 minutes