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Classic Red Wine Braised Short Ribs

A single, tender braised short ribs piece covered in rich brown glaze resting on creamy yellow polenta.
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Make tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce. This recipe uses a Dutch oven for deep flavor.

Ingredients

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  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 bottle (750ml) dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce heat to medium. Add carrots, celery, and onion to the pot. Cook until softened, about 8 minutes.
  4. Add garlic and tomato paste. Cook for 1 minute, stirring constantly.
  5. Sprinkle the flour over the vegetables and stir for 1 minute.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine reduces by half, about 10 minutes.
  7. Stir in the beef broth, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are mostly submerged.
  8. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  9. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is very tender and easily pulls from the bone.
  10. Remove the ribs from the pot. Skim any excess fat from the sauce. If the sauce is too thin, simmer it on the stovetop until it thickens to your liking. Adjust seasoning.
  11. Serve the short ribs hot over mashed potatoes or creamy polenta, spooning the rich sauce over the top.

Notes

  • For the best flavor, sear the ribs in batches so they brown properly instead of steaming.
  • You can prepare this recipe in a slow cooker on low for 8 hours after searing and deglazing the pot.
  • To achieve a glossy sauce, strain the braising liquid through a fine-mesh sieve before reducing it on the stovetop.

Nutrition

Find it online: https://whiskdaily.com/braised-short-ribs-recipe-tender-beef-ribs/