Short ribs braised in Burgundy Wine

Season the short ribs on all sides. Set aside while you chop carrots, potatoes and onion. Set aside 1 cup of the onions and carrots to cook with the braising liquid. Heat a large dutch oven and add approx. 3 tablespoons of olive oil on high heat. Sear the short ribs on all side in small batches making sure not to crowd the pan. Add onion and carrots to the dutch oven with the short ribs and briefly brown.

Deglaze the pot with 2 cups of burgundy cooking wine being sure to loosen the brown bits that have caramelized on the bottom of the pot. Add an additional 2 cups of water or make sure the short ribs are covered. Add fresh herbs and a few cloves of garlic. Put the top on the dutch oven and let bake in a 300 degree oven for approximately 1 hour and 30 mins.

After an hour and a half remove the short ribs from the oven. Remove the stems from the thyme and rosemary. Season the potatoes and carrots and add about a tablespoon of corn starch and a little water until the veggies are coated. Stir into the dutch oven with the short ribs and brazing liquid. Cook for an additional 30 minutes or until the veggies are tender. Tip. If the gravy is not thick enough, make a cornstarch slurry to thicken. Plate and enjoy!

Ingredients:
Good Quality Short ribs - 8 total
Granulated garlic
Granulated onion
Dried Thyme & Rosemary
Dried Parsley
Smoked paprika
Fresh Thyme & Rosemary
McCormick Salt Free Seasoning
Wegmans Kickin Cajun Seasoning
Olive oil
Burgundy Cooking Wine 2 cups

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