Red Wine Braised Short Ribs

This meat is so tender that it practically melts off the bone; serve over a bed of mashed potatoes and pair with a veggie of choice.

Ingredients

• 4 lb bone-in short ribs

• 2 cups beef broth

• 1 cup red wine (I used Merlot, but you can opt for a sweeter wine like port wine)

• 1 tsp whole black peppercorns + ground black pepper

• 1 medium onion, coarsely chopped

• 1/2 bulb garlic, sliced right down the middle to release the flavor

• Fresh thyme sprigs

• 2 tbsp butter

• 2 tbsp all purpose flour

• Coarse salt

• 2 tbsp cooking oil

Instructions

1. Heat up your Dutch Oven with cooking oil. In the meantime, pat the short ribs dry and coat with flour, salt & ground black pepper.

2. Sear the short ribs for 2 minutes on each side. Option: you can cook the short ribs in the Dutch Oven in the oven, OR in a slow cooker.

3. Add cooking liquids to cookware of choice (keep in the Dutch oven or transfer to a slow cooker). Add beef broth, wine, thyme, onion, garlic, and whole black peppercorns.

4. Cook for ~3 hours (cook on HIGH if using a slow cooker).

5. Once the short ribs are cooked (you’ll know when they’re practically falling off the bone), remove and set aside.

6. Transfer the liquid to a sauce pot on the stove and add butter & flour, allow to reduce & thicken.

7. Plate up your short ribs over a bed of mashed potatoes, top with the liquid reduction, and pair with a veggie of choice (i.e: broccolini, asparagus or Brussels sprouts).