Cabernet braised short ribs


Gary Duke

Alley Oops

8 short ribs

1 cup celery, diced

1 cup carrots, diced

1 onion, diced

1 cup fresh mushrooms, sliced

salt and pepper

1 tablespoon minced garlic

1 tablespoon Italians seasoning

1 bay leaf

2 cups cabernet or dry red wine

2 cups beef broth

Mix the above together and cover, marinate overnight.

Remove ribs from marinate and save the marinate for later

Salt and pepper the ribs and flour them.

Heat 2 tables oil in an oven proof skillet. Brown the ribs and remove for skillet.

Add the vegatables and marinade to skillet and bring to a boil.

Add 2 tablspoons tomato paste. stir and return the ribs back to the pan.

Cover and bake at 350 for 2.5 hours.

Serve over mashed potatoes.

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