Red Wine Braised Short Ribs

Ingredients

• 4 pounds beef short ribs

• 1/4 cup Nocellara del Belice Italian Extra Virgin Olive Oil

• 1 bulb fennel, chopped

• 1 onion, chopped

• 2 carrots, chopped

• 3 garlic cloves

• 2 tablespoons tomato paste

• 2 cups red wine

• 3 teaspoons salt

• 2 teaspoons black pepper

• 1 tablespoon Tuscan Seasoning
• 1/4 cup flour

• 2 sprigs rosemary

• 4 cups beef stock

Instructions

1. Preheat oven to 325 degrees

2. Heat the olive oil in a dutch oven over medium heat. Mix the flour, Tuscan seasoning, 2 teaspoons salt and 1 teaspoon pepper together in a large bowl. Toss the short ribs in the flour mixture to coat well.  Add the short ribs to the dutch oven in batches and sear for 2 minutes per side. Remove and transfer to a plate.

3. Add the fennel, onion, and carrots to the dutch oven. Cook over medium-low heat for 15 minutes, stirring occasionally.

4. Add the tomato paste and garlic. Cook 1-2 minutes minutes then stir in the wine. Bring to a boil and cook over high heat until the liquid is reduced by half. Add 2 teaspoons of salt and 1 teaspoon pepper. Toss in the rosemary sprigs.

5. Place the short ribs on top of the vegetables and add the beef stock. Bring to a simmer over high heat. Cover and transfer to the oven for about 2 hours until the meat is tender.

6. Serve the beef with vegetables and sauce over mashed potatoes, polenta or pasta.

Takes 2 hours 30 minutes 

Serves 6-8