Oven Braised Boneless Short Ribs w Red Wine Gravy
Recipe type: Entree
Cuisine: French
  • ½ stick butter
  • 3 tbs bacon fat
  • 1 medium onion, diced
  • 2 organic carrots, peeled and diced
  • 2 organic celery stalks, chopped
  • 2 cups diced organic tomatoes
  • 2 tsp salt
  • ½ tsp white pepper
  • 3 tbs AP flour
  • 2 cups good red wine...drinkable wine...Cabernet Sauvignon or Merlot
  • 2 cups purified water
  • 2 sprigs fresh rosemary
  • 3 lbs boneless short ribs of beef
  1. preheat oven to 325
  2. Place a large dutch oven with tight fitting lid over medium high heat, add fats
  3. Add mireproix (celery, carrot, onion) , salt and pepper, cook stirring often for 10 minutes, add tomatoes
  4. Cook two minutes more then add flour...keep stirring to cook out the"cakey" smell, 1 minute
  5. Add wine, stir and scrape to deglaze ....(get stuff up off the bottom into the vegetable mixture
  6. Cook for 2 minutes, add water and Thyme
  7. Add Short ribs to pot, try to cover them with vegetables, cover and place into the oven
  8. Cook for 2 hours 45 minutes....
  9. Remove ribs from pot, then puree vegetables...this will serve as your gravy.
  10. PLate up the ribs, adorn with gravy...LIVE LARGE !
Recipe by Harvest Eating at https://harvesteating.com/oven-braised-boneless-short-ribs-w-red-wine-gravy/