Red Wine Braised Short Ribs

My second recipe for culinary school🍷Red Wine Braised Short Ribs🍷Perfect for those cooler fall nights. This low and slow method fills your home with a heavenly aroma and produces the most decadent fork tender, melt in your mouth short ribs. TBH not sure if it’s cold enough in NYC now but it’s always cold in SF so these really hit the spot. Here’s what you need:

INGREDIENTS

3 Lb beef short ribs
salt and freshly ground black pepper
2 Tbs ghee
1 large onion, finely chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
8 sprigs of fresh parsley
6 sprigs of fresh thyme
1 bay leaf
1 Tbs arrowroot powder
2 cups dry red wine
4 cups bone broth

INSTRUCTIONS

1. Preheat oven to 350 degrees fahrenheit
2.Using a paper towel or a clean cloth, pat short ribs dry. Generously salt and pepper on all sides.
3. Heat ghee in heavy bottom pot on medium-high heat. Add short ribs and sear on all six sides (bone sides too!) until nicely browned, about two minutes per side. Remove from heat and set aside. Pour off all but 3 Tbs of fat from pot.
4. Add onions, celery and carrots into pot and cook on medium heat until onions just start to brown, about 5 minutes. Add arrowroot powder and stir until carrots, onions and celery are coated.
5. Pour in wine and stir. Add short ribs back in and let cook until wine has reduced by half, around 15 minutes.
6. While wine reduces, gather your herbs into a bouquet and tie together with twine
7. Once wine has reduced, add in bone broth and herbs. Bring to a boil, cover and transfer to oven.
8. Cook until short ribs are tender, about 2- 2 1/2 hours. Remove from oven when short ribs are fork tender. Remove herbs and discard. Serve straight from the pot!