Beefy Bliss: Braised Beef Short Ribs with Red Wine Reduction

Beefy Bliss: Braised Beef Short Ribs with Red Wine Reduction

Servings: 4-6

Cooking Time: 2 1/2 hours

Difficulty Level: Moderate

[Image: A mouth-watering photograph of the finished dish, with tender and fall-off-the-bone beef short ribs smothered in a rich, dark red wine reduction sauce, surrounded by a sprinkle of fresh thyme. ]

Ingredients:

• 1 1/2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side. Remove the ribs from the pot and set them aside.
3. Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is softened and caramelized, stirring occasionally, about 20-25 minutes.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Add the beef broth, red wine, tomato paste, thyme, salt, pepper, and bay leaves to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the pot and bring the liquid to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 hours, or until they are tender and fall-off-the-bone.
8. Remove the pot from the oven and discard the bay leaves. Strain the braising liquid through a fine-mesh sieve into a saucepan, leaving the solids behind. Bring the liquid to a boil and cook until it has reduced by half, stirring occasionally. This should take about 10-15 minutes.
9. Serve the short ribs with the red wine reduction sauce spooned over the top. Garnish with fresh thyme sprigs and serve with crusty bread or over mashed potatoes.

Beefy Bliss Tips and Variations:

• For added depth of flavor, add 2 carrots, peeled and chopped, to the pot with the onion and garlic.
• Serve the short ribs with a side of roasted Brussels sprouts or sautéed spinach for a well-rounded meal.
• Refrigerate or freeze the braised short ribs and sauce for up to 3 days or 3 months, respectively. Reheat the dish gently on the stovetop or in the oven before serving.

Nutritional Information (per serving):

• Calories: 540
• Protein: 30g
• Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 8g
• Sodium: 450mg