Cindy Pradoさんのインスタグラム動画 - (Cindy PradoInstagram)「Probably one of my favorite dishes to date! So much flavor. Watch till the end for some bloopers 🤪 INGREDIENTS (serves 2) -2 Short Ribs (mine were boneless from @primemeatmarket ) -2 Carrots -Onion -1 tbsp tomato paste -1 tbsp flour -1 1/2 cups red wine -1 cup beef broth -1 tsp rosemary -1 tsp thyme -1 tsp minced garlic -2 bay leaf -1 tbsp Worcestershire -1 tbsp soy sauce -salt and pepper I paired mine with a parmesan cauliflower rice risotto as a lower carb alternative. Also pairs well with polenta, potatoes, mashed potatoes, and vegetables. INSTRUCTIONS 1. Preheat oven to 350 degrees 2. Season all sides of the short ribs with salt & pepper 3. Sear short ribs on all sides in a high heat pot. Remove and set aside. 4. Add onions and carrots to the same pot and cook for about 3 minutes over medium heat 5. Add tomato paste and flour and mix well, stirring constantly for another minute. 6. Add the red wine to the pot. Bring to a boil and then reduce heat to medium low and simmer until the wine reduces by half - about 20 minutes. 7. Once red wine is reduced, add the beef broth, herbs, Worcestershire sauce, garlic, and soy sauce. 8. Return the short ribs to the pot and cook in the oven for 2 1/2 hours. Watch 2 episodes of your favorite show with a glass of wine and return to remove from oven. 9. Remove bay leaf. Taste sauce and season with salt & pepper as desired. Remove short ribs from the pot and let the sauce stand undisturbed for about 10 minutes. The fat in the gravy will rise to the top and you can spoon it off if desired. Return the short ribs to the pot and warm on the stove top before serving. ENJOY!」4月13日 9時27分