Need something new for Thanksgiving dinner? If you’re tired of the classic turkey or ham options, this braised short rib recipe will not disappoint. Delicious ribs braised in a red wine from Josh Cellars will make this a Thanksgiving main dish your family won’t forget.

Prep time: 30 minutes
Cook time: 2 ½ hours

Ingredients
5 to 6 lbs. Beef Short Ribs from our meat department
Stater Bros. Salt
Full Circle Market Organic Black Pepper
3 tbsp. Stater Bros. Vegetable Oil
1 Yellow Onion, diced
3 Carrots, peeled and diced
2 Celery Stalks, diced
2 tbsp. Stater Bros. Tomato Paste
4 to 5 Garlic Cloves, smashed
1 bottle Josh Cellars Cabernet Sauvignon
2 cups Swanson Beef Stock
4 sprigs Fresh Thyme

Directions
Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. In batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Remove all but 3 tbsp. of drippings from pot.
Add onions, carrots, celery, and garlic to pot and cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add tomato paste and stir until well combined. Pour in the wine, starting with about half the bottle. Add about 1 cup of beef stock. Stir to combine then carefully add the short ribs back into the pot. Add in additional wine and beef stock until the ribs are covered with liquid. Add thyme then cover and carefully transfer to oven.
Cook short ribs 2 to 2½ hours, until tender. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve over mashed potatoes with sauce spooned over.

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