Braised Beef Short Ribs, slow-cooked with vegetables in red wine and beef broth until they are fall off the bone tender! You will want to make these beef short ribs again and again!
Beef Short Ribs | Dried Herbs Salt | Pepper
SAUCE Onion | Celery | Carrots | Garlic Dry Red Wine | Dried Herbs Beef Stock | Bay Leaves
Season one side of the ribs with salt, pepper, and herbs. Place in a hot pan and brown well on all sides. When you flip them, season the other side with salt, pepper and herbs.
Remove ribs from pan and pour off most of the oil. Stir in the vegetables and cook until they begin to color and are soft. Add the wine and stock and bring to a boil.
Return the ribs to the pot, cover and bake in the oven until fork-tender. Remove ribs, skim off fat from surface of sauce, then boil until reduced to a syrupy sauce.
Fall off the bone tender!