Recipe Background
Making these Red Wine Braised Short Ribs might take a whole afternoon, but it’s worth it for this wow-worthy dish. Chunks of beef are cooked for hours in a bright tomato-wine sauce until the meat is falling off the bone. Cooking Red Wine Braised Short Ribs will make you feel like the chicest French grandmother on this side of Provence. Serve atop mashed potatoes or a parsnip puree.
Making these Red Wine Braised Short Ribs might take a whole afternoon, but it’s worth it for this wow-worthy dish. Chunks of beef are cooked for hours in a bright tomato-wine sauce until the meat is falling off the bone. Cooking Red Wine Braised Short Ribs will make you feel like the chicest French grandmother on this side of Provence. Serve atop mashed potatoes or a parsnip puree.
Ingredients
- 4 pounds bone-in short ribs
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots diced
- 3 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 cups wine Cabernet Sauvignon or any dry red wine
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Directions
- Preheat the oven to 350 degrees F.
- Generously season the short ribs with salt and pepper.
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat on the stove-top.
- Brown the ribs in two batches for 5-6 minutes on each side.
- Transfer the short ribs to a plate and set them aside.
- Add the diced onion and cook until translucent and softened, about 8-10 minutes.
- Add the diced celery and the diced carrots, and cook for 3-5 minutes more.
- Add the garlic and the tomato paste, then cook for a few more minutes until fragrant.
- Stir in the 2 cups of wine and bring to a boil.
- Lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
- Add 3 cups of beef broth and stir.
- Transfer the meat back into the pot.
- Add in the bay leaves, thyme, and oregano.
- Cover the Dutch oven with the lid, and transfer it to the oven.
- Cook until the ribs are tender, about 2 1/2-3 hours.
- Transfer the meat to the plate and cover with foil.
- Strain the sauce and discard the vegetables.
- Pour the liquid back to the pot and let it simmer until it thickens, and serve.
×
