Zinfandel-Braised Beef Short Ribs

Ingredients:

• 6 beef short ribs (about 4 pounds)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 cup Zinfandel wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the beef short ribs with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
4. Add the short ribs to the pot and cook until browned on all sides, about 8-10 minutes.
5. Remove the ribs from the pot and set aside.
6. Reduce heat to medium and add garlic and onion to the pot. Cook until softened, about 2-3 minutes.
7. Add the Zinfandel wine to deglaze the pot, scraping up any browned bits from the bottom.
8. Stir in beef broth, tomato paste, thyme, rosemary, and bay leaf.
9. Return the short ribs to the pot, making sure they are submerged in the liquid.
10. Cover the pot and place in the oven to braise for 3-4 hours, until the meat is tender and falling off the bone.
11. Once done, remove the pot from the oven and let it sit for 10 minutes.