Today has a high of 2 degrees. A perfect day to stay in and eat some comfort food… and have I got the perfect recipe for you.
Since ordering a quarter of a beef a few months ago, we have been slowly but surely emptying our freezer, making room for all of our fresh meat. It always seems the last to go is soup bones and ribs. Ribeyes and roasts are long gone. Go figure. I had 1 lone package of beef ribs left and the meat would be gone. It always feels like such an accomplishment. What’s even better than emptying the freezer out is filling it up! Such a feeling to have a whole freezer full of meat 🙂
What is more comforting than braised beef ribs with a mound of mashed potatoes? Not much.
I was in a hurry when I was making this, so I browned the ribs, added in the wine, broth, vegetables and the rest of the ingredients before covering it with the lid and leaving it the oven for a good 2 1/2 – 3 hours.
- 1 package or 4 large beef ribs
- 1 T olive oil
- 1 cup red wine
- 2-3 cups beef bone broth
- 3 T tomato paste
- 1 T worchershire sauce
- 1 onion, diced
- 5 carrots, chopped
- 2 stalks of celery, chopped
- 2 cloves garlic, minced
- An assortment of fresh herbs. rosemary, thyme, savory
- 1 bay leaf
- Sprinkle the ribs with salt and pepper.
- Heat the olive oil on high and brown the beef ribs on each side.
- Remove the ribs and add in the onion and carrots and let brown.
- Remove from pan.
- Pour in the wine and deglaze the pan.
- Add back in the ribs and the vegetables.
- Sprinkle the herbs on top.
- Cover and bake at 325 for about 3 hours.
- Serve with mashed potatoes.