Red Wine Braised Short Ribs

local_grocery_store Ingredients

• 3 pounds beef short ribs, bone-in
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• for garnish fresh parsley, chopped

restaurant_menu Method

1. 1.Preheat your oven to 325°F (160°C).
2. 2.Season the short ribs with half of the salt and half of the black pepper.
3. 3.Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs from the pot and set aside.
4. 4.In the same pot, add diced onion, carrot, celery, and minced garlic. Cook until the vegetables are softened.
5. 5.Stir in tomato paste and cook for 1 minute.
6. 6.Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. 7.Add the seared short ribs back into the pot, along with the thyme sprigs and bay leaves.
8. 8.Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.
9. 9.Once the short ribs are done, remove them from the pot and set aside. Strain the braising liquid, discarding the solids.
10. 10.In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for 1-2 minutes until lightly browned.
11. 11.Slowly pour the strained braising liquid into the saucepan, whisking constantly. Cook until the sauce thickens.
12. 12.Return the short ribs to the pot and spoon the sauce over them. Simmer for a few minutes to heat everything through.
13. 13.Garnish with fresh parsley and serve the red wine braised short ribs hot.
14. 14.Enjoy your deliciously tender and flavorful meal!

lightbulb_outline Tips

• chevron_rightFor the best flavor, choose a good quality red wine that you enjoy drinking.
• chevron_rightIf you don't have a Dutch oven, you can use a large oven-safe pot or a slow cooker.
• chevron_rightServe the short ribs with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and the meat will become even more tender.