Red wine braised short ribs w/ a cherry glaze

What you'll need:

    •    3–4 lbs bone-in beef short ribs

    •    Kosher salt and black pepper

    •    2 tbsp avocado oil

    •    1 small yellow onion, chopped

    •    2 carrots, chopped

    •    2 celery stalks, chopped

    •    4 garlic cloves, chopped

    •    2 tbsp tomato paste

    •    1½ cups dry red wine ( Cabernet Sauvignon, Pinot noir, Merlot)

    •    about 2 cups beef broth (just make sure there is enough to come ¾ of the way up the meat)

    •    1 tbsp Worcestershire sauce

    •    2 sprigs rosemary

    •    2 sprigs thyme

    •    1–2 dried bay leaves

    •    ⅓ to ½ cup cherry preserves, to taste

For garnish ( optional)

• chives

• crispy shallots

Directions:

1. Pat dry and generously season short ribs with salt . Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer to a plate. ( Sear in batches)

2. Using a spoon or paper towel, remove some of the oil from the pot but not all it, just enough so you're not starting the next step with too much oil, but still keepimg that good flavor.

3. Reduce heat to medium. Add onions, carrot, and celery. Add a generous amount of kosher salt & some black pepper. Sauté for 5–7 minutes until softened. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1–2 minutes, stirring often.

4. Pour in the red wine, scraping up all the browned bits from the bottom. Simmer for 2–3 minutes. Stir in beef broth and Worcestershire sauce, then add rosemary, thyme, and bay leaves.

5. Return short ribs to the pot so the liquid comes about ¾ of the way up the meat.

 • For the oven: Cover and braise at 325°F for 2½–3 hours.

  • For the slow cooker: Transfer to a Crock-Pot and cook on low for 8 hours or high for 5–6 hours, until fork-tender.

6. Remove short ribs and strain the braising liquid. In a small saucepan, combine about 1½ cups of the liquid with ⅓–½ cup cherry preserves, depending on taste. Simmer over medium heat until thickened and glossy, about 8–10 minutes. Serve with mashed potatoes and your favorite vegetable and ENJOY.

Here's the link for my brown butter mashed potatoes:

https://www.thebooziefoodie.net/post/brown-butter-mashed-potatoes