Short Ribs
The unctuous richness of short ribs gets a more complex flavor profile from the addition of fresh thyme and bay leaves. With just a touch of fresh flavor, short ribs go from comfort food to classy, but they’re still finger-licking good.
Ingredients
- 4 pounds boneless beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 6 cloves garlic, peeled
- 1 cup Merlot wine
- 14 ounces beef broth
- 8 ounces tomatoes, diced
- 2 bay leaves
- ½ cup thyme leaves, chopped
- salt and pepper to taste
Instructions
- Preheat oven to 325° F.
- Season ribs with salt and pepper and sear in olive oil in a 6 qt. Heavy saucepan.
- Drain and set aside. .
- In remaining oil, cook onion, carrots and garlic until tender, about 8 minutes.
- Add the red wine, broth, tomatoes, bay leaves, and ½ pkg. fresh thyme, chopped.
- Bring to a boil and simmer to reduce by ¼.
- Add the beef, cover and place in oven for 2½ hours.
- Serve with remaining sprigs of thyme as garnish.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Servings: 6
