Wine-Braised Short Ribs

Canola oil

for browning the ribs (can use any mild to non-flavored oil)

Plain/all-purpose flour

for dredging

8 beef short ribs

3 1bs at least 1" thick

2 large onion

cut into a large dice, divided

Kosher Salt

to taste

4 carrots

cut into bite-sized pieces, divided

2 celery stalks cut into 1 inch pieces

2 tablespoons tomato paste

3 cups Zinfandel or other fruit-heavy red wine

you may use beef stock or a combo with water

1 head of garlic

cut horizontally

2 bay leaves

⅓ cup honey

you may substitute 2 tablespoons brown sugar

1 teaspoon cracked peppercorns

1 tablespoon butter

for sautéing

1 pound mushrooms

sliced thin

2 tablespoons 30 ml (⅓ oz/10 gm) minced fresh parsley

1 tablespoon 15 ml (⅓ oz/10 gm) minced garlic

1 tablespoon 15 ml (⅜ oz/12 gm) grated lemon zest.

🧂 Ingredients