Ingredients:
- 3 packs of short ribs
- 1 bottle of red wine (I prefer to use Cabernet Sauvignon)
- 32 oz of chicken broth (more or less depending how how large your short ribs are)
- 32 oz of beef broth (more or less depending how how large your short ribs are)
- 2 tablespoons minced garlic
- 3 chopped carrots
- 1 chopped onion
- 2 chopped celery stalks
- olive oil
- salt
- pepper
- 2 tablespoons tomato paste
- Fresh thyme, sage, and rosemary
- large dutch oven
Preheat your oven to 350 degrees. While the oven preheats, place your dutch oven on the stove. Turn the heat on medium high. Add in the olive oil. While the oil is heating up, salt and pepper each side of each short rib. Brown each side of the short ribs (about 2 minutes each side) and then remove from the dutch oven. Don’t drain the pan after removing the short ribs. To the same pan add in garlic, onions, and carrots, celery and stir. Let everything cook down for about 2 minutes. Then add in the tomato paste. I use the tomato paste in the tube and add in about 2 tablespoons. Stir for about 1 minute and then add in the red wine. I add in half the bottle. I let it simmer for about 3 minutes. Then I add in the second half. Add the short ribs back in and the containers of broth. You want the ribs to be covered completely. Allow to boils for 2 minutes. Add fresh thyme, sage, and rosemary and allow to boil for an extra 3 minutes. Place the lid on the dutch oven and place it in the oven for 3.5 – 4 hours.
And that’s it! I love to prep this year round because it keeps my boys full and it usually lasts about 2 days. You can pair it with mashed potatoes, rice, glazed carrots, or corn bread. Literally anything.
-XO, Elle
