Cabernet-Braised Short Ribs Recipe by Tasty

tasty.co

Melissa Weirauch

6 large beef short ribs, trimmed of excess fat

subheading: MARINADE:

2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces

2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces

1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped

6 cloves garlic, peeled

1 bay leaf

4 sprigs fresh thyme

whole black pepper, to taste

2 tablespoons all-purpose flour

salt, to taste

pepper, to taste

1 bottle cabernet sauvignon

subheading: SAUCE:

2 tablespoons olive oil

2 tablespoons tomato paste

2 qt unsalted beef broth, or chicken broth

subheading: GARNISH:

mashed potato

italian parsley, chopped

Directions at tasty.co

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