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Red Wine-Braised Short Ribs

Jenny Rosenstrach
  • minutes
  • Serves 6

INGREDIENTS

5

lbs Beef short ribs, bone-in

2

Bay leaves, fresh or dried

3

Carrots, medium

2

Celery stalks

10

sprigs Flat-leaf parsley

1

head Garlic

3

Onions, medium

4

sprigs Oregano

2

sprigs Rosemary

8

sprigs Thyme

4 cups

Beef stock, low-salt

1 tbsp

Tomato paste

3 tbsp

All-purpose flour

1

Kosher salt and freshly ground black pepper

3 tbsp

Vegetable oil

1

bottle Red wine, dry