Red Wine Braised Short Ribs

Ingredients

• 4 lbs. beef short ribs
• 2 tbsp. olive oil
• 4 medium carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 large onion, cut into 1-inch wedges
• 3 garlic cloves, peeled
• 2 tsp. tomato paste
• 4 sprigs fresh Italian parsley
• 4 sprigs fresh thyme
• 3/4 cup dry red wine
• 3/4 cup port
• 2 1/4 oz. cans chicken broth

Steps

1. 1In 6-8 qt. Dutch oven brown short ribs on all sides in hot oil over medium high heat; remove from Dutch oven. Add carrots, celery, onions and garlic to Dutch oven. Cook, stirring, until browned. Drain fat. Add tomato paste and herbs. Cook and stir 1 minute or until tomato paste is slightly browned. Add wine and port. Bring to boiling scraping brown bits off bottom of pan with wooden spoon. Reduce heat and simmer gently, uncovered, until almost all the liquid has evaporated. Return ribs to Dutch oven. Add chicken broth and return to boiling. Remove from heat. Cover Dutch oven with tight fitting lid and bake in 300°F. oven for 2 1/2 - 3 hours or until ribs are tender. Remove short ribs and keep warm. Strain cooking liquid and skim fat. Discard herb sprigs. Keep vegetables warm. Return cooking liquid to Dutch oven. Bring to boil. Reduce heat and simmer uncovered 15 minutes or until liquid has reduced to 1 1/2 cups.