Braised Beef Ribs in Red Wine Sauce
- 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.
Tried this recipe?Let us know how it was!