Perfect for a cold winter day!
- 3/4 cup Dry Red Wine (Cabernet, Merlot, or Pinot)
- 3/4 cup Beef Broth
- 1.5 tbsp Tomato Paste
- 2 cloves Garlic, minced
- 3/4 tsp Dried Thyme or Rosemary
- Salt to taste
- 1/2 tsp Black Pepper
- Carrots and Celery (optional)
- Preheat oven to 300°F. In a medium size bowl mix together all sauce ingredients.
- Wash and pat dry Short Ribs with a paper towel. Place them in a 13 X 9 baking dish and season them generously with salt and pepper.
- Pour sauce over Short Ribs turning them once or twice to evenly coat. Cover with aluminum foil and place in preheated oven.
- Cook Short Ribs for 2 ½ hours, (at the 1 hr. mark add the vegetables) remove foil and continue to cook for 20-30 minutes. Beef should be tender and easily separate from bones.
No comments:
Post a Comment