Description
Create deeply flavorful and comforting Red Wine Braised Short Ribs. This recipe transforms simple ingredients into a rich, tender centerpiece perfect for a memorable holiday dinner or any occasion when you crave something truly special.
Ingredients
Scale
- 4 lbs Beef Short Ribs, bone-in
- 2 tablespoons Olive Oil
- 2 large Yellow Onions, roughly chopped
- 4 Carrots, peeled and roughly chopped
- 4 Celery Stalks, roughly chopped
- 4 cloves Garlic, smashed
- 1 (750 ml) bottle Dry Red Wine (like Cabernet Sauvignon or Merlot)
- 4 cups Beef Broth
- 2 tablespoons Tomato Paste
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 Bay Leaves
- Salt and Black Pepper, to taste
Instructions
- Season the short ribs generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the short ribs in batches until deeply browned on all sides. Remove the ribs and set them aside.
- Add the onions, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 8 minutes.
- Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.
- Pour in the entire bottle of red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce by about one-third.
- Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should almost cover the ribs.
- Bring the mixture to a gentle simmer on the stovetop.
- Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the meat is fork-tender.
- Carefully remove the ribs from the pot. Strain the sauce, discarding the solids, and return the sauce to the pot. Simmer the sauce until it thickens slightly.
- Serve the short ribs over mashed potatoes or polenta, spooning the rich sauce over the top.
Notes
- For the best flavor, sear the ribs until they have a very dark crust.
- You can prepare this dish a day ahead. Cool completely, then refrigerate. Reheat gently on the stovetop or in the oven.
- If you prefer a thicker sauce, remove some of the liquid before serving and whisk in a small amount of cornstarch slurry.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American/French Inspired
Nutrition
- Serving Size: 1 rib portion with sauce
- Calories: Estimate not provided
- Sugar: Estimate not provided
- Sodium: Estimate not provided
- Fat: Estimate not provided
- Saturated Fat: Estimate not provided
- Unsaturated Fat: Estimate not provided
- Trans Fat: Estimate not provided
- Carbohydrates: Estimate not provided
- Fiber: Estimate not provided
- Protein: Estimate not provided
- Cholesterol: Estimate not provided