Description
Tender and flavorful Braised Short Ribs, slow-cooked to perfection in a rich red wine sauce.
Ingredients
Scale
- 4 lbs bone-in short ribs
- 2 cups red wine (Cabernet Sauvignon or Merlot)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C). Season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned.
- Remove the ribs and sauté diced onions, carrots, and celery in the same pot until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add tomato paste and cook for a few minutes to deepen the flavor.
- Deglaze with red wine, scraping up any brown bits and letting it simmer for about 5-7 minutes.
- Return short ribs to the pot and add beef broth to almost submerge them. Add herbs and bring to a gentle simmer.
- Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours or until fork-tender.
- Remove from oven, let rest, and skim off excess fat if desired. Serve with favorite sides.
Notes
For a non-alcoholic version, substitute red wine with beef broth. Serve with creamy mashed potatoes or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
Keywords: braised short ribs, comfort food, main course