Fall Off The Bone Short Ribs

After cooking in wine for 4 hours, the meat on these ribs literally fall off the bone.  They are such a delectable treat to feast upon and they take very little effort.

Short Ribs

  • 3 lb. short ribs on the bone
  • Olive Oil
  • Medium white onion, chopped
  • 6 cloves of garlic, minced
  • 3 tbsp. tomato paste
  • 2 tbsp. fresh thyme
  • 2 c. red wine (I use Merlot)
  • Sea salt
  • Pepper
  1. Preheat oven to 225 degrees F.
  2. Season short ribs with salt and pepper.
  3. Heat oil in a dutch oven over medium heat.
  4. Brown on each side for 3-4 minutes per side.
  5. Transfer to plate.
  6. If needed, add a splash of oil to the dutch oven.  Add in onion and garlic until translucent.
  7. Add sea salt, pepper, tomato paste, and thyme to the dutch oven.  Stir for 2-3 minutes.
  8. Add in red wine and stir until combined.
  9. Put short ribs back in the dutch oven and cook for 3-4 hours.  When ready, they should be falling off the bone, or at the very least, able to pull apart with a fork.
  10. Let meat rest for 20 minutes.

*If you would like to make a gravy, strain the pan sauce and put on the stove for about 10 minutes.  While simmering, mix with 2 tbsp. flour and 1/4 c. of warm milk.

I like to serve these with cheese grits or macaroni and cheese.

Merlot from a local winery, Tangled Oaks Vineyard




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