Categories: Beef-main dish

Ingredients

• 2 1/4 cups dry red wine, divided
• 2 1/4 cups beef broth, divided
• 2 garlic cloves, chopped
• 1 tsp. ground allspice
• 1/2 tsp. ground ginger
• 4 lbs. beef short ribs, trimmed and cut in half
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup all-purpose flour
• 3 Tbsp. olive oil
• 1 carrot, chopped
• 1/2 onion, chopped
• 1 celery rib, chopped
• 2 Tbsp. tomato paste
• Roasted red potatoes
• Garnish: chopped fresh parsley

Directions

1. Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish, add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.

2. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper, dredge in flour.

3. Cook ribs, in hatches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.

4. Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.

5. Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.

6. Bake at 300 degrees for 3 hours. Remove ribs.

7. Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes

8. Garnish, if desired.

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