I simply love cooking with wine. Not only does wine add bursts of flavor, but it is a great low fat substitute, helps keep foods moist and also acts as a meat tenderizer when used in marinades. Next time you have this bottle of wine that you don't really want to drink, just cook with it!
6 to 7 bone in short ribs
2 cups Chianti
2 cups water
1 large onion chopped
1 cup carrots, julienne
2 celery ribs, diced
12 oz tomato paste
2 tsp crushed garlic
1 bunch thyme
2 bay leaves
Salt and pepper to taste
*Preheat your oven to 375F
- Season ribs generously with salt and pepper and let sit for about 20 minutes.
- Coat a large pot with olive oil and heat. Add the ribs and sear on both sides for about 3 minutes each side.
- Place the carrots, onions, celery and garlic in a blender or food processor and puree
- Once ribs are brown on all sides, remove from heat and set aside.
- Drain out the excess fat, then add the pureed vegetables to the same pan.
- Add some salt and pepper to the vegetables and cook for about 10 minutes or until it starts to turn brown.
- Add the tomato paste and cook for 5 minutes more.
- Pour in wine and combine well, scraping the bottom of the pan to ensure thorough blending.
- Allow mixture to simmer and reduce by half.
- Return ribs to the pan and add water. Make sure the ribs are almost completely covered.
- Add your thyme, bay leaves, cover your pan and place in the preheated oven for 2.5 hours.
- At the halfway point, turn the ribs over
- Once you have 10 more minutes of cooking time, uncover the pan to allow the meat to brown some more
Once down your ribs should be fall off the bone tender. You can serve this with garlic mashed potatoes and grilled or steamed vegetables.