Red Wine–Braised Short Ribs
Tender beef short ribs slowly braised in red wine with aromatic vegetables and herbs, creating a rich and flavorful dish perfect for special occasions. The meat becomes fork-tender after cooking in a savory mixture of Cabernet Sauvignon, beef stock, and fresh herbs.
Ingredients
- •5 pound bone-in beef short ribs, cut crosswise into 2" pieces
- •1 to taste Kosher salt and freshly ground black pepper
- •3 tablespoons vegetable oil
- •3 medium onions, chopped
- •3 medium carrots, peeled, chopped
- •2 stalks celery stalks, chopped
- •3 tablespoons all-purpose flour
- •1 tablespoon tomato paste
- •1 bottle 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
- •10 sprigs flat-leaf parsley
- •8 sprigs thyme
- •4 sprigs oregano
- •2 sprigs rosemary
- •2 leaves fresh or dried bay leaves
- •1 head head of garlic, halved crosswise
- •4 cups low-salt beef stock
Cooking Instructions
- 1.
Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
20 min
- 2.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
35 min
- 3.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
150 min
