🍷 RED WINE BRAISED SHORT RIBS + 🍑 WARM CARMELIZED PEACHES

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We served this with a green salad, Mashed Potatoes, Red Wine, and Vanilla Bean Ice Cream with Warm Caramelized Peaches for dessert.


🍷 RED WINE BRAISED SHORT RIBS

Serves 4
Ingredients
3 lbs boneless beef short ribs
(bone-in works as well)
Extra virgin olive oil
1.5-2 cups carrots chopped
1.5-2 cups celery chopped
1 white onion (medium diced)
4-6 tbsp fresh minced garlic
2 tbsp tomato paste

1 750 ml bottle of dark red wine (cabernet)
3-4 cups beef broth
4-5 springs of fresh thyme
3 springs of fresh rosemary
1 dried bay leaf

Directions

  1. Pat the short ribs dry and lightly coat with olive oil.
  2. Brown ribs in a skillet and set aside.
  3. In a dutch oven, add a couple tablespoons of olive oil over medium high heat. Add chopped carrots, celery. and onion. Cook for a few minutes. Add garlic and simmer a few more minutes. Push veggies out of the center and add tomato paste. Stir to mix with veggies.
  4. Place beef ribs on top of veggies and pour in wine and beef broth. Add thyme, rosemary, and bay leaf.
  5. Cover and place in oven for 2 ½ – 3 hours at 325°F.
  6. Serve over mashed potatoes.

🍑 WARM CARMELIZED PEACHES

Ingredients
2 ripe peaches, cut in half (leave skin on)
½ cup unsalted butter
1 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. vanilla
Vanilla bean ice cream

Directions

  1. Wash and halve the peaches and remove pits. Set aside.
  2. Melt the butter, brown sugar, vanilla, and cinnamon together in a sauce pan, allowing it to thicken and bubble slowly (don’t burn it!).
  3. Place halved peaches on top of caramel sauce, allowing the peaches to caramelize on medium heat for 5-7 minutes, or until golden brown.
  4. Remove peaches. Scoop ice cream into the inside of the peaches.