Red Wine braised Beef short ribs
2 lb. Beef Short ribs bone in
1 bottle of red wine
1 large sweet onion-chopped
3 large carrots-chopped
3 stalks celery plus some leaves
2 tab chopped garlic
Season short ribs with salt and pepper.
Brown short ribs in some olive oil in a enamel cast iron pot or dutch oven.
(I used my Le Creuset Doufeu)
Reserve meat on a plate and lightly saute the chopped veggies for about 2 to 3 minutes.
Add meat back in the pot and pour in a half of a bottle of red wind. Cover and braise (cook on low) beef for 3 hours, checking occasionally that there is enough liquid to keep meat moist. There always is when I use the Doufeu.
I put ice on the lid and the condensation drips down on to the meat and keeps everything moist.
I serve them with garlic mashed potatoes.
|seasoned beef short ribs|
|a bottle of red wine, onion, celery and carrots|
|Le Creuset Doufeu- enameled cast iron pot|
|Le Creuset Doufeu w/ice in the lid|
|Chopped veggies getting their flavor on!|
|Served on Garlic Mashed potatoes|
Save the bones to make stock if you like.
I've linked this post to eKats Kitchen Friday Potluck # 50