Name: Sage- Wine Braised Beef Short Ribs and Potatoes
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Mediterranean
Ingredients: Seasoned salt; Black pepper; 2 tsp paprika (hot paprika preferred); 1 tsp ground green cardamom; 3 lb bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3-inch pieces; Vegetable oil; 2-3 large russet potatoes, peeled, washed, cut into 2-inch pieces; 3 celery stalks roughly chopped; 1 large red onion roughly chopped; 5 large garlic cloves, lightly crushed; 5 fresh sage leaves; 2 bay leaves; 1 tbsp all-purpose flour; 1 15-oz can diced tomatoes; 1 cup red wine; 4-5 cups low-sodium beef broth

Description

How about a hearty bowl of sage-wine braised beef short ribs and potatoes?

Ingredients

Scale

Seasoned salt
Black pepper
2 tsp paprika (hot paprika preferred)
1 tsp ground green cardamom
3 lb bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3-inch pieces
Vegetable oil
2–3 large russet potatoes, peeled, washed, cut into 2-inch pieces
3 celery stalks roughly chopped
1 large red onion roughly chopped
5 large garlic cloves, lightly crushed
5 fresh sage leaves
2 bay leaves
1 tbsp all-purpose flour
1 15-oz can diced tomatoes
1 cup red wine
4–5 cups low-sodium beef broth

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Instructions

Preheat the oven to 300 degrees F.
Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.
In a French/Dutch oven or heavy braising pot, heat 2 tbsp of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.
Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.
Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes.
Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.
Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes.
Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!

Notes

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Prep Time: 20 mins
Cook Time: 2 hours 45 mins
Category: Entree
Method: Baked
Cuisine: Mediterranean