Braised Short Rib Dish for a Thanksgiving Alternative

We decided to go outside of the box for this upcoming Thanksgiving. We tested out a delicious slow-cooked red-wine-braised short rib recipe as an alternative to a traditional turkey. The recipe is hearty, full of flavor and simple! This dish will be sure to appear on your dinner table!

For this recipe, we visit our friend in Greenwich, Connecticut and they show us where to find the best fresh ingredients in the market to make this short ribs delicious, for the meat and we went to Whole Foods Market, and for vegetables and ingredients we visited Stew Leonards

The Ingredients:

1 pound of short rib (we used bone-free)
1/2 pound of rib bones to give a more reach flavor
1 medium yellow onion
2 garlic cloves
2 bay leaves
3 sprigs of thyme
1 32-ounce package of beef broth
3 tablespoons of tomato paste
2 tablespoons of olive oil
1 cup of red wine (we used a Cabernet Sauvignon)
2 large carrots
2 tablespoons of salt and pepper

Directions:

Place short rib pieces into a large pot. Sear meat for about 5-7 minutes on each side. Then take the meat out and rest it on the side.

Finely chop onion and garlic. Add olive oil to the pot, (the same pan the meat was seared in) then onion, and garlic last. The onion and garlic will soak up all the juices left from the ribs! Cook down until onions become translucent.

Add the tomato paste and coat the bottom of the pot. Followed by 1 cup of red wine. Scrape the onion, garlic, and leftover meat pieces. Then pour in the container of beef broth, salt, and pepper. Let the mixture cook down for 10 minutes.