WendyG's take on Wine-Braised Beef Short Ribs. Crush Your Cravings With Wendy's Delicious Menu. Old-Fashioned Hamburgers, Chicken Sandwiches Plus Salads and Wraps. WendyG's take on Wine-Braised Beef Short Ribs Much easier in the crock pot fir folks who work all day.

Heat oil in a large Dutch oven over medium-high heat until shimmering. Transfer browned short ribs to a platter and repeat with remaining short ribs. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. You can cook WendyG's take on Wine-Braised Beef Short Ribs using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of WendyG's take on Wine-Braised Beef Short Ribs

Prepare 3 lb of bone-in beef short ribs (have the butcher cut them crosswise into 2" pieces).
Prepare of Salt and freshly ground pepper.
You need 3 tbsp of olive oil.
It's 2 of onions, chopped.
Prepare 2 of carrots, cut to sticks.
It's 2 of celery stalks, cut to sticks.
You need 1 of small bag new potatoes.
You need 1 of small can tomato sauce.
It's 4 c of dry red wine.
Prepare 1 of bay leaf.
Prepare 2 tsp of dried thyme.
You need 1 of garlic head, halved cross-wise (unpeeled).
It's 4 c of beef stock.

Sprinkle short ribs all over with salt and pepper. Beef Short Ribs Braised in Red Wine After the veggies have a little brown to them add the garlic, then the tomato paste. The tomato paste needs a little heat to wake it up. I am absolutely obsessed with short ribs.

WendyG's take on Wine-Braised Beef Short Ribs step by step

Season the short ribs with salt and pepper. Brown them in skillet then place in crock pot..
Add the onions, carrots, and celery to the crock pot..
Add all the herbs and garlic along with wine tomato sauce and stock to crock pot..
Set crock pot to high for 6 and 1/2 hours..
Serve on platter with veggies. Alternatively you can shred the meat and serve over egg noodles or papparadelle.

Salt the short ribs liberally on all sides. Coat the bottom of a medium-sized oven-proof dutch oven with oil and heat over medium-high heat. When the oil shimmers, add the ribs in a single layer without crowding. Brown on all sides (as best you can). Remove short ribs from pot and set aside.