Red Wine Braised Shorts Ribs – Peas, Love & Carrots

Name: Red Wine Braised Shorts Ribs – Peas, Love & Carrots
Total time: 60 min
Ingredients: 5 lbs. short ribs; 1 Tbsp. canola oil; 2 onions, diced; 2 carrots, diced; 3 stalks celery, peeled and diced; 1 tsp salt; 1 tsp pepper; 2 cloves garlic, sliced; 2 Tbsp. flour; 1 bottle dry red wine; 1 cup chicken stock (I just use leftover chicken soup); 2 bay leaves; Pour the sauce into a bowl.; Skim off as much of the fat as you can.; Straint he sauce to remove veggies.; Discard bay leaves and add onion, carrot and celery back to the pan with the ribs.; Place all the leftover “juice” in a sauce pan.; Bring to a boil and cook until it has thickened and reduced by half.; Pour back over the ribs.; Serve ribs hot and over rice or mashed potatoes and enjoy!; *I like to put my short ribs in the pot with the bone up so that the meaty part is fully immersed in the liquid!; **You can refrigerate these over night and make the glaze the next day, before freezing.

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Ingredients

5 lbs. short ribs
1 Tbsp. canola oil
2 onions, diced
2 carrots, diced
3 stalks celery, peeled and diced
1 tsp salt
1 tsp pepper
2 cloves garlic, sliced
2 Tbsp. flour
1 bottle dry red wine
1 cup chicken stock (I just use leftover chicken soup)
2 bay leaves
Pour the sauce into a bowl.
Skim off as much of the fat as you can.
Straint he sauce to remove veggies.
Discard bay leaves and add onion, carrot and celery back to the pan with the ribs.
Place all the leftover “juice” in a sauce pan.
Bring to a boil and cook until it has thickened and reduced by half.
Pour back over the ribs.
Serve ribs hot and over rice or mashed potatoes and enjoy!
*I like to put my short ribs in the pot with the bone up so that the meaty part is fully immersed in the liquid!
**You can refrigerate these over night and make the glaze the next day, before freezing.