Short Ribs With Red Wine

20 Min.
180 Min.
6
Ingredients
pounds short ribs
4½ pounds short ribs
2
tablespoons granulated sugar
2 tablespoons granulated sugar
2
leeks, cleaned, white parts only
2 leeks, cleaned, white parts only
4
carrots, peeled and sliced thick
4 carrots, peeled and sliced thick
6
small red potatoes, quartered
6 small red potatoes, quartered
6
cloves of garlic, smashed
6 cloves of garlic, smashed
1
cup red wine
1 cup red wine
4
cups hot water whisked with 2 tablespoons Better Than Bouillon® Roasted Beef Base
4 cups hot water whisked with 2 tablespoons Better Than Bouillon® Roasted Beef Base
1
tablespoon freshly chopped rosemary
1 tablespoon freshly chopped rosemary
2
tablespoons butter, softened
2 tablespoons butter, softened
Directions
  1. Preheat the oven to 425°F.
  2. Place the short ribs into a 13-inch x 9-inch pan. Place the pan directly into the oven and roast for 15 minutes. Remove the pan from the oven and sprinkle both sides of the short ribs with the sugar. Place the pan back into the oven and roast for 15 minutes more.
  3. Lower the oven to 350°F.
  4. Transfer the short ribs to a 6-quart Dutch oven. Add the leeks, carrots, potatoes, garlic, red wine, broth, and rosemary to the Dutch oven. Place the Dutch oven onto the stove and bring the mixture to a boil. Remove the Dutch oven from the stove, cover, and place directly into the oven. Cook the ribs for 1 hour.
  5. Remove the Dutch oven from the oven. Remove the short ribs to a plate, set aside. Remove the vegetables, and garlic to the bowl of a food processor fitted with the steel blade. Process until smooth.
  6. Add the pureed vegetables back to the pan and whisk in the butter. Add the ribs back to the pan, cover and place the Dutch oven back into the oven for 1 hour more.
  7. Remove the Dutch oven from the oven and Serve immediately.
Try this dish with Better Than Bouillon® Reduced Sodium or Organic Roasted Beef Base.

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