Braised Short Ribs with Red Wine
Braised Short Ribs with Red Wine
Ingredients
For the Short Ribs
- 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For Braising
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the browned ribs and set them aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables have softened and are lightly browned, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min
- 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring the wine to a simmer and cook until it has reduced by about half, approximately 5-7 minutes.
⏱️ 7 min
- 6
Return the seared short ribs to the Dutch oven. Pour in the beef broth, ensuring the ribs are mostly submerged. Add the fresh thyme sprigs, fresh rosemary sprigs, and bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 7
Cover the Dutch oven tightly with its lid and carefully transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325
- 8
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a clean plate and tent loosely with foil to keep warm. Remove and discard the herb sprigs and bay leaves from the braising liquid.
⏱️ 5 min
- 9
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Skim any excess fat from the surface of the liquid. Bring the liquid to a simmer over medium heat and reduce until it thickens to a rich sauce consistency, about 10-15 minutes.
⏱️ 15 min
- 10
Return the short ribs to the reduced sauce, turning to coat. Serve hot, garnished with fresh chopped parsley if desired. These short ribs are excellent with mashed potatoes, polenta, or crusty bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Red Wine
Ingredients
For the Short Ribs
- 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For Braising
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the browned ribs and set them aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables have softened and are lightly browned, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min - 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring the wine to a simmer and cook until it has reduced by about half, approximately 5-7 minutes.
⏱️ 7 min - 6
Return the seared short ribs to the Dutch oven. Pour in the beef broth, ensuring the ribs are mostly submerged. Add the fresh thyme sprigs, fresh rosemary sprigs, and bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 min - 7
Cover the Dutch oven tightly with its lid and carefully transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325 - 8
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a clean plate and tent loosely with foil to keep warm. Remove and discard the herb sprigs and bay leaves from the braising liquid.
⏱️ 5 min - 9
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Skim any excess fat from the surface of the liquid. Bring the liquid to a simmer over medium heat and reduce until it thickens to a rich sauce consistency, about 10-15 minutes.
⏱️ 15 min - 10
Return the short ribs to the reduced sauce, turning to coat. Serve hot, garnished with fresh chopped parsley if desired. These short ribs are excellent with mashed potatoes, polenta, or crusty bread.
⏱️ 5 min