Braised Beef Ribs in Red Wine Sauce
- Dutch Oven
- 1 rack St. Luis style ribs (cut into individual ribs)
- 3 tsp. Kosher Salt (divided)
- 1 tsp. Black Pepper
- 1 Tbsp. Tomato Paste
- 3 Tbsp Garlic (minced)
- 750 ml (1 bottle) Red Wine (I used Cabernet Sauvignon but any red wine you prefer as long as it is 750 ml (3 cups))
- 4 Cups Beef Broth
- 6 sprigs Thyme (Fresh)
- 4 sprigs Rosemary (Fresh)
- 4 sprigs Oregano (Fresh)
- 2 Bay Leaves
- 1 Large Onion (Diced)
- 2 Large Shallots (Diced)
- 1 small bag Baby Carrots (whole)
- 5 stalks Celery (chopped into ½ inch pieces)
- 3 Tbsp. All Purpose Flour
Season ribs on both sides with salt and pepper (to taste) covering all sides of the meat.
Heat the oil in large Dutch Oven over medium heat and sear ribs in batches. 1-2 minutes each side until lightly browned. Transfer to plate and set aside to rest.
Meanwhile, preheat oven to 350°f.
Next, add the celery, onions, shallots, and carrots to the Dutch oven and saute until soft and translucent, about 5-6 minutes.
Add in the flour, mustard powder, salt, garlic red pepper flakes and tomato paste. Stir frequently until the tomato paste deepens in color and the flour is incorporated well, about 1-2 minutes.
Add in the bottle of red wine and deglase the pan by scrapping the bottom and getting all the "browned bits" this is called fond.
Add the ribs back to the pot and spoon the wine over them, allow to simmer for about 20 minutes over medium low heat.
Add in the beef broth and the herbs then cover Dutch oven and place in oven on lowest rack, and bake for about 90 minutes. Check and stir everything together.
Place back in oven, covered and bake for another 45- 60 minutes until the meat is falling off the bone.
Once done, remove the herbs and bay leaves. I serve with mashed potatoes and or cilantro rice.