Fat Bastard Braised Beef Ribs

So named because I used Fat Bastard red wine for the braising! You can use any red wine you like!! Or no wine at all…

Level: Intermediate

Groceries:

• 8-10 meaty beef short ribs
• 2T olive oil
• 1/2 tsp salt
• 1 tsp ground black pepper
• 2C chopped onions, chopped
• 1 Shallot, chopped
• 4 cloves garlic, minced
• 2C carrots, chopped
• 2C Portobello mushrooms, chopped
• 3T flour
• 1C low sodium chicken stock
• 1C beef stock
• 2C red wine (if not using wine, double the stock volume)
• 1 small can tomato paste
• 3 springs rosemary, left intact

How to:

Preheat oven to 325˚. Season the ribs with salt and pepper. In a heavy dutch oven, heat olive oil and brown ribs, in batches, until browned on all sides. Remove and set aside. Drain any excess fat.

Add the carrots, onions, garlic, shallots and mushrooms and cook until mushrooms release their liquid, about 5 minutes. Sprinkle flour to the mixture and stir until smooth. Stir in the broth, wine, tomato paste and rosemary. Cook over high heat until liquid has reduced by half and thickened - about 10 minutes. Stir often to prevent sticking.

Remove from heat and add the ribs back in, cover tightly and bake 2.5 hours, until meat is fall off the bone tender. Remove the ribs to a platter and strain out the rosemary. You can use an immersion blender to render the sauce smooth, or serve with vegetables intact - personal choice.

Serve ribs over mashed potatoes.