Braised Short Ribs

                             Prep : 35 minutes Cook : 3 hours

2-1/4          cups dry red wine, divided
2-1/4          cups beef broth, divided
2                garlic cloves, chopped
1                teaspoon ground allspice
1/2             teaspoon ground ginger
4                pounds beef short ribs, trimmed and cut in half 1 teaspoon salt
1              teaspoon pepper
1/2           cup all-purpose flour
3              tablespoons olive oil
1              carrot, chopped
1/2           onion, chopped
1              celery rib, chopped
2              tablespoons tomato paste
**Roasted red potatoes**
**Garnish: chopped fresh parsley**

1 .       Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.
2 .       Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.
3 .       Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.
4 .       Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.
5 .      Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.
6 .     Bake at 300° for 3 hours. Remove ribs.
7 .     Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.

TIP :
These braised beef short ribs get their incredible flavor from a flavorful, spiced wine marinade. The marinade reduces to a savory sauce that's perfect drizzled over a side of roasted potatoes.

Heart Healthy