Braised Short Ribs in Red Wine
Try this simple yet perfectly balanced risotto topped with juicy pan-seared scallops and a generous amount of parmesan Pair with our Reserve Chardonnay.
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Saucepan
- Aluminum foil
- Plate
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
Ingredients
- 3 tbsp olive oil
- Salt
- black pepper
- 2 pounds beef short ribs
- 1-2 large onions, finely diced, about 2 cups
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 4 cups red wine
- 2 tsp minced garlic
- 1 tbsp chopped fresh thyme
- 1 tbsp dried oregano
- 2 cups beef broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
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