Slow Cooked Braised Short Ribs
Approx. 6 to 8 Servings
- 2½ to 3 Pounds Boneless Short Ribs
- 2-3 Tablespoons Grand Diamond All Purpose Seasoning
- 1 Cup All Purpose Flour
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Medium Onion, sliced
- 2-3 Cloves Garlic, minced
- 2 Cups Shiraz-Cabernet Sauvignon Wine
- 1½ Cups Shiraz Red Wine
- ½ Cup Cabernet Sauvignon Wine
- 2 Cups Beef Broth
- 1 Tablespoon Worcestershire
- 1 Sprig Fresh Rosemary
Preheat oven to 375 degrees.
Using a paper towel, pat the short ribs dry and place in a bowl. Season the ribs with Grand Diamond All Purpose Seasoning. Sprinkle the flour over the ribs to form a light coating on each rib and shake off any excess flour and set aside on a plate.
Preheat a large skillet over medium-high heat for 3 to 4 minutes. Pour in the olive oil and allow it heat up for 1 to 2 minutes. Place the floured ribs in the pan and brown on each side for 2 to 3 minutes. Once the ribs are browned on all sides, remove them from the skillet and set aside on a clean plate to rest.
Meanwhile in the same skillet, sauté the onions for 2 to 3 minutes, then add the garlic and sauté for about 1 minute. Pour the wine into the skillet and stir, scraping up the bits on the bottom of the pan. Allow the wine to cook and reduce by half (meaning: to slightly boil down) for about 10 minutes over medium-high heat. Next, stir in the beef broth and Worcestershire. Place the ribs and the rosemary into the sauce, cover with a lid or aluminum foil and bake at 375 degrees for 2 to 2½ hours. Serve with rice or mashed potatoes.