Ingredients 2.25 kilograms bone-in beef short ribs, cut in half if possible Salt and pepper 1/4 cup olive oil 1 large sweet onion, peeled and chopped 2 cups baby carrots 3 celery stalks, chopped 1/4 cup flour 2 tablespoons tomato paste 1 standard size bottle Cabernet or other dry red wine 1/4 cup fresh thyme 1 head garlic, cut in half cross-wise 4 cups chicken stock Instructions Season ribs with salt and pepper. Heat oil in a large pot over medium high and brown ribs on all sides. Remove from pot and set aside. Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute. Pour in red wine and bring to a simmer. Return ribs to pot. Bring turn heat to medium low and cook for 30 minutes. Preheat oven to 190 degrees Celsius. Add thyme and garlic and chicken broth to pot and bring to a simmer. Put the covered pot in the oven and cook for 2 1/2 hours until short ribs are tender. Season to taste with salt and pepper. If you are using the cream, stir it in now. Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.
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