Ingredients
- 2-3 pounds beef short ribs
- salt and pepper to taste
- 3 Tablespoons butter
- 1 bottle red wine such as Cabernet or Pinot noir
- 4 cups beef broth
- 3 cloves garlic clove peeled and smashed
Instructions
- Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.
- Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.
- Cover pot and put in the oven until the meat almost falls off bones about 3 hours.
- After 3 hours. Remove pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of the broth. Simmer about 10 minutes to thicken.
- Add 1 tablespoon butter and whisk until melted. Taste and adjust seasoning if necessary. Put ribs back in the broth and serve.
Nutrition
Calories: 541kcal | Carbohydrates: 6g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 1083mg | Potassium: 968mg | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 5mg
