Beef Short Ribs
- 4 lbs Beef Short Ribs
- 2 tbsps Tomato Paste
- 5 cups Beef Broth
- Water; as needed
- 2 Heads Garlic
- 1 750mL bottle of Zinfandel
- 1 cup All-Purpose Flour
Preheat oven to 350 degrees Fahrenheit. Lightly dust the short rib with all-purpose flour. Season each short rib with salt and pepper.
Add canola oil to a pot that is large enough to hold all of the ingredients. Once it is heated, sear the short ribs about 2-3 minutes on each side. Set the short ribs to the side and add the tomato paste to the pot. Lightly cook tomato paste until fragrant, 1-2 minutes. Add the wine and reduce by half. Make sure to scrape the bottom of the pan with a wooden spoon to get all of the fond off the bottom of the pan.
Return the short ribs to the pan and add beef broth and garlic. The liquid should barely cover the meat. If there is not enough liquid add additional water to cover. Cover the pan and place in the preheated oven for 3 hours.
Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Once tender, remove the short ribs out of the pan and set to the side.
Strain the liquid and reduce over heat until a thick sauce consistency. Add the short rib back to the pan and glaze with sauce. Serve with polenta, noodles, potato puree and your favorite Zinfandel.