Ingredients
Scale
- 2 lbs short ribs, bone-in
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot; season and sear short ribs for 3-4 minutes per side.
- Remove ribs and sauté onion, carrots, and celery for 5-7 minutes.
- Add garlic and tomato paste; cook for 1 minute.
- Deglaze with red wine, scraping brown bits; simmer for 2-3 minutes.
- Add crushed tomatoes and beef broth; stir well.
- Return short ribs to the pot; bring to a simmer.
- Cover and cook on low for 2 hours.
- Remove ribs, shred meat, and discard bones and fat.
- Return shredded meat to pot; simmer for another 10 minutes.
Notes
- Serve with fresh basil and Parmesan cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Carnivore