When the days grow shorter and the air turns crisp, there’s nothing quite like a hearty, warming meal to bring comfort to your home. Braised short ribs with red wine and nutritious Broth Masters Bone Broth is a dish that feels like a warm hug on a chilly evening. This recipe combines tender, melt-in-your-mouth beef, earthy vegetables, and a richly flavored sauce, making it the perfect centerpiece for a cozy dinner. The addition of BrothMaster Chicken and Beef Bone Broth not only deepens the flavors but also adds a nutritious boost to this already satisfying meal.
Braised Short Ribs with Mushrooms, Peas , Red Wine and Broth Masters Bone Broth
Ingredients:
3 to 4 pounds beef short ribs
1 teaspoon coarse salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup dry red wine (e.g., cabernet sauvignon)
12 ounces sliced mushrooms
1 sweet onion, diced
1 leek, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
1 bundle of thyme, tied together
1 pound Yukon gold potatoes, peeled and cubed
1 pound carrots, cut ½-inch thick diagonally
2 to 4 cups BrothMaster Chicken and Beef Bone Broth
10 ounces frozen peas
Chopped fresh parsley for garnish
Instructions:
Before you begin, prepare all the vegetables and herbs. Dice the onion, chop the leek, mince the garlic, slice the mushrooms, peel and cube the potatoes, and cut the carrots. Tie the thyme bundle together. Having everything ready will make the cooking process smoother.
Prepare the Short Ribs:
- Season the short ribs with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add olive oil.
- Sear the short ribs in batches, cooking each batch for 4 to 5 minutes per side until deeply golden. Avoid overcrowding the pot to ensure proper browning. Transfer the browned ribs to a bowl and set aside.
Deglaze the Pot:
- Pour 1 cup of red wine and ½ cup of BrothMaster Chicken and Beef Bone Broth into the pot, scraping up any browned bits from the bottom.
- Let the liquid cook for 1 to 2 minutes, then reduce the heat to low. Return the short ribs to the pot, cover, and cook for 2 hours. Check occasionally to ensure there’s a thin layer of liquid in the pot, adding more wine or broth as needed.
Cook the Vegetables:
- Remove the short ribs from the pot and set aside. Discard any large chunks of fat or gristle from the meat.
- Add mushrooms to the pot and cook, stirring, for 5 minutes until softened.
- Stir in onions, leeks, and garlic, cooking until tender, about 5 minutes.
- Add the bundle of thyme and tomato paste, cooking for an additional 2 minutes.
- Pour in ½ cup of red wine and ½ cup of Broth Master Bone Broth, cooking for another 2 minutes.
Simmer with Potatoes and Carrots:
- Return the short ribs and 1 – 2 cups of BrothMaster Bone Broth to the pot. Add the cubed potatoes.
- Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 20 minutes until the potatoes are tender.
- Stir in the carrots and cook until just softened, about 10 minutes.
Finish the Dish:
- Just before serving, stir in the frozen peas and cook until warmed through.
- Garnish with fresh parsley and serve hot.
This comforting dish pairs beautifully with crusty bread or creamy mashed potatoes, making it a crowd-pleaser for family dinners or gatherings. Enjoy the rich, nourishing flavors and let it warm you from the inside out!
To Make this meal ahead, reheat the stew over medium-low heat, adding Bone Broth and a splash of red wine.