Rioja

Ingredients

• 3 lbsbone-in beef short ribs
• 1 bottle (750 ml)Rioja red wine
• 2 tbspolive oil
• 1 largeyellow onion, diced
• 3 clovesgarlic, minced
• 2 largeroasted red peppers, sliced
• 1/4 cuptomato paste
• 2 tspsmoked paprika
• 1 tspdried thyme
• 1 cupbeef broth
• 1/2 cupgreen Spanish olives, pitted
• 2 sprigsfresh rosemary
• to tastesalt and black pepper

Instructions

1. 1
   Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high and brown ribs on all sides, 8–10 min; remove to plate.
2. 2
   Reduce heat; add onion and garlic, sauté 3 min until soft. Stir in tomato paste and smoked paprika, cook 1 min.
3. 3
   Pour in Rioja wine, scraping browned bits. Bring to simmer, cook 5 min to reduce slightly.
4. 4
   Return ribs to pot, add beef broth, thyme, and rosemary. Cover and braise in a 325 °F (160 °C) oven for 2½–3 hours until meat is fork-tender.
5. 5
   Discard rosemary. Skim fat; fold in roasted peppers and olives. Simmer uncovered 10 min to thicken sauce.
6. 6
   Serve hot over creamy mashed potatoes, garnished with chopped parsley.