Recipe Station

Here's everything you need for these succulent wine braised short ribs. This recipe makes six servings.

Ingredients to Gather

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 medium onion, chopped
8 medium carrots, peeled, chopped
4 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml Barefoot Wine Merlot
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Directions to Follow

Heat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Work in batches and brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often. Cook until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in Barefoot Merlot wine, then add short ribs with any accumulated juices. Bring to a boil. Lower heat to medium and let simmer until wine is reduced by half, about 25 minutes. Add all herbs and garlic to pot.

Next, stir in the stock and then bring to a boil and cover before placing it in the oven. Cook about 2 to 2 1/2 hours or until the short ribs are tender, and then remove them from the oven and place on a platter. Next, strain the sauce from the pot, discarding the solid material and skimming the fat off of the surface. Season the sauce with salt and pepper to taste, and then serve the ribs in shallow bowls, spooning the polenta over the ribs.

Wow! These braised ribs are incredibly hearty, savory and tantalizingly delicious! This is definitely our definition of comfort food, and there's nothing better than curling up and getting cozy with this mouthwatering main course!

Article & Photo Source: Bakers Royale