Description
Tender and deeply flavored, these red wine-braised short ribs offer a luxurious and comforting meal.
Ingredients
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon (or another full-bodied red wine)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Instructions
- Preheat your oven to 350°F.
- Rinse the short ribs and pat dry. Season generously on all sides with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the ribs in batches, 5–6 minutes per side, until deeply browned. Transfer browned ribs to a plate.
- Add the diced onion to the pot and cook over medium heat until translucent, about 8–10 minutes.
- Add diced celery and carrots. Cook 3–5 minutes until vegetables begin to soften.
- Stir in smashed garlic and tomato paste. Cook 1–2 minutes to caramelize the paste and deepen its flavor.
- Pour in the Cabernet and bring to a boil. Reduce the wine by about half, 15–20 minutes.
- Add the beef broth, return the short ribs to the pot, and add bay leaves, thyme, and oregano.
- Cover the Dutch oven and braise in the preheated oven for 2½–3 hours, until the meat is fork-tender.
- Remove the ribs and strain the sauce through a fine-mesh sieve into a saucepan. Simmer the strained sauce until slightly reduced and glossy.
- Serve the sauce spooned over the short ribs.
Notes
Serve over creamy mashed potatoes or with bread to soak up the delicious sauce. This dish pairs well with a full-bodied red wine.
- Prep Time: 40 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American