RED WINE BRAISED SHORT RIBS WITH A ROSEMARY MASH
What You’ll Need:
- 5 lbs English Cut Short Ribs
- salt & pepper
- coconut oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tbsps flour
- 1 tbsp tomato paste
- 1 750ml bottle of full-bodied red wine
- 10 sprigs of flat leaf parsley
- 2 sprigs of rosemary
- 4 sprigs of oregano
- 8 sprigs of thyme
- 2 dried bay leaves
- 1 head of garlic, halved cross-wise
- 4 cups water
Method:
- Season & brown your short ribs on all sides in coconut oil and preheat your oven to 350F
- Put your browned short ribs on a plate to rest
- Add some more oil if needed and brown your onions celery and carrots for 5 mins, stirring and scraping the bottom of the pan to pick up all the brown bits
- Add in your tomato paste and let it come to a deep brown colour (2-3 mins)
- Add your half bottle of wine, bring to a boil, then simmer for 20 mins until reduces half in size
- Add in your whole herbs, garlic and ribs
- Cover and put in the oven for 2 – 2.5 hours, until the meat falls off the bone.
- Plate and serve with good mashed potatoes, I love a good rosemary in mine 🙂