These short ribs are ridiculously tender and cuddled up next to tender vegetables and a delicious red wine sauce. Serve this with mashed potatoes or pasta.
Ingredients
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4 pounds beef short ribs
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1/4 cup olive oil
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1 bulb fennel, chopped
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1 onion, chopped
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2 carrots, chopped
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3 garlic cloves
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2 tablespoons tomato paste
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2 cups red wine
- 1 tablespoon salt
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1 teaspoon black pepper
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2 sprigs rosemary
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4 cups beef stock
Instructions
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Preheat oven to 325 degrees
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Heat the olive oil in a dutch oven. Season the short ribs with salt and pepper and brown beef on all sides. Transfer to a plate.
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Add fennel, onion, and carrots. Cook over medium-low heat for 15 minutes, stirring occasionally.
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Add the tomato paste and garlic. Cook 1-2 minutes minutes then stir in the wine. Bring to a boil and cook over high heat until the liquid is reduced by half. Add 1 tablespoon of salt and 1 teaspoon pepper. Toss in the rosemary sprigs.
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Place the ribs on top of the vegetables and add the beef stock. Bring to a simmer over high heat. Cover and transfer to the oven ffor about 4 hours until the meat is very tender.
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Serve the beef with vegetables and sauce
Takes 4 hours 30 minutes (30 minutes active)
Serves 6-8
