Tender beef short ribs cooked just right in red wine, served with tasty carrots. This dish has a lot of great flavors and textures that go well together.
Ingredients: 4 lbs beef short ribs. 1 bottle red wine. 1 cup beef broth. 2 onions, chopped. 4 carrots, peeled and sliced. 4 cloves garlic, minced. 2 sprigs rosemary. Salt and pepper to taste. 2 tbsp olive oil.
Instructions: Warm the oven up to 325F 163C. Add salt and pepper to the short ribs. A big pot that can go in the oven should have olive oil in it. After browning the short ribs on all sides, take them out and set them aside. Put the onions and garlic in the same pot and cook them until they get soft. Add red wine and scrape the bottom to get rid of the glaze. Put in the rosemary, carrots, and beef broth. Put the short ribs back in the pot, making sure they are partially submerged in the liquid. Cover and put in an oven that has already been heated. After 2.5 to 3 hours, the ribs should be soft enough to cut with a fork. Take it out of the oven and throw away the rosemary sprigs. Pour the braising liquid over the beef short ribs and carrots as you serve them on a plate. If you want, add fresh herbs as a garnish.
Prep Time: 20 minutes
Cook Time: 180 minutes
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