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Red Wine Braised Short Ribs

Close-up of tender braised short ribs glazed in a rich sauce, garnished with fresh rosemary.
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Tender, fall-off-the-bone short ribs braised in a rich red wine sauce, perfect for a special occasion or a comforting weekend meal.

Ingredients

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  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 bottle (750ml) dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by about half, about 10-15 minutes.
  7. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come about two-thirds of the way up the ribs. Add more broth if needed.
  8. Bring the liquid to a simmer, then cover the Dutch oven tightly with a lid.
  9. Transfer the Dutch oven to the preheated oven and braise for 3 to 3.5 hours, or until the meat is very tender and falling off the bone.
  10. Carefully remove the short ribs from the pot and set aside.
  11. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
  12. Bring the sauce to a simmer over medium heat and let it reduce until it reaches your desired glossy consistency. Season with salt and pepper to taste.
  13. Return the short ribs to the sauce to warm through.
  14. Serve the short ribs hot, spooning the glossy sauce over them. This dish is excellent served over mashed potatoes or creamy polenta.

Notes

  • For a deeper flavor, you can let the braised short ribs cool in the sauce overnight in the refrigerator. Reheat gently on the stovetop or in the oven.
  • If you don’t have a Dutch oven, you can use a heavy-bottomed oven-safe pot with a tight-fitting lid.
  • Adjust the amount of red wine reduction to achieve your preferred sauce thickness.

Nutrition

Find it online: https://gourmetgaze.com/braised-short-ribs-dutch-oven-red-wine/