Name: Short Ribs Braised in Red Wine
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: Serves 4-6
Ingredients: 3 pounds (1.4 kg) bone-in beef short ribs, trimmed of excess fat; 2 tablespoons vegetable oil; 2 medium onions, chopped (about 2 cups); 3 medium carrots, peeled and cut into 1-inch pieces; 2 celery stalks, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine (such as Cabernet Sauvignon or Merlot); 2 cups beef broth; 2 bay leaves; 4 sprigs fresh thyme; 2 tablespoons all-purpose flour (optional, for thickening); Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Season and Sear the Ribs

Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to a plate.
Prepare the Mirepoix

Reduce heat to medium and add the chopped onions, carrots, and celery to the pot. Cook in the beef drippings, stirring occasionally, until vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Build the Braising Liquid

Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a simmer and let the wine reduce by about one-third, approximately 5-7 minutes. Add the beef broth, bay leaves, and thyme sprigs.
Braise the Short Ribs

Return the seared short ribs to the pot, along with any accumulated juices. The liquid should come about three-quarters of the way up the sides of the ribs. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 325°F (165°C) oven. Braise for 2.5 to 3 hours, until the meat is very tender and falling off the bone.
Rest and Skim

Carefully remove the pot from the oven. Transfer the short ribs to a serving dish and tent with foil to keep warm. Let the braising liquid rest for about 10 minutes, then skim off excess fat from the surface.
Finish the Sauce

Remove and discard the bay leaves and thyme sprigs. If you prefer a thicker sauce, whisk the flour with 1/4 cup of cold water until smooth, then stir into the simmering braising liquid and cook for an additional 5 minutes. Taste and adjust seasonings with salt and pepper if needed.
Serve

Return the short ribs to the sauce to rewarm if necessary. Serve the short ribs over mashed potatoes, polenta, or egg noodles, spooning the rich sauce and vegetables over the top. Garnish with fresh chopped parsley.

Short Ribs Braised in Red Wine

Ingredients

Instructions

Nutritional Information