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.
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.