Rosemary-Kissed Red Wine Short Ribs

Ingredients

• 4 pounds of beef short ribs
• 1 can (14 ounces) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups red wine
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1/2 cup dried figs, chopped
• 2 tablespoons balsamic vinegar
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Season short ribs with salt and pepper.
2. In a large pot, heat olive oil over medium-high heat. Sear short ribs until browned, then set aside.
3. In the same pot, sauté onion, garlic, carrots, and celery for 5 minutes.
4. Pour in red wine, scraping up browned bits. Add beef broth, rosemary, bay leaves, diced tomatoes, dried figs, and return the short ribs.
5. Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours until short ribs are tender.
6. Remove short ribs from the pot.
7. Increase heat, add balsamic vinegar to the sauce, and simmer until thickened about 10 minutes.
8. Return the short ribs to the pot, coating them in the fig-infused sauce.
9. Serve short ribs over mashed potatoes or polenta.