Red Wine Braised Short Ribs
Tender beef short ribs slow-cooked in red wine and herbs create a rich, comforting dish perfect for family gatherings or cozy nights in.
Ingredients
Main ingredients
- 4 pieces Bone-in beef short ribs
- 1 cup Red wine Choose a good quality wine that you enjoy drinking.
- 2 cups Beef broth Ensure it's gluten-free if needed.
- 1 large Onion, chopped
- 2 large Carrots, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 2 tablespoons Olive oil For searing the meat.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your Dutch Oven over medium-high heat and add 2 tablespoons of olive oil. Allow it to heat until shimmering but not smoking.
- Season the short ribs liberally with salt and pepper. Carefully place them in the pot, avoiding overcrowding. Sear for about 5-7 minutes on each side until they achieve a deep brown color; remove the ribs and set aside.
- In the same pot, add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté until softened, about 5 minutes, stirring occasionally.
- Pour in 1 cup of red wine, scraping the bottom of the pot to deglaze. Cook for an additional 3-4 minutes until slightly reduced and fragrant.
- Add 2 cups of beef broth, 1 teaspoon of thyme, and 1 teaspoon of rosemary, stirring until combined and flavors meld.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover and transfer to a preheated oven at 300°F (150°C). Cook for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- When ready, remove from the oven and let it rest for about 10 minutes.
Serving
- Serve hot, ideally right after resting, to ensure that all the juices are intact. For an elegant presentation, place the short ribs atop a bed of creamy mashed potatoes or polenta and drizzle with the rich sauce from the pot.
Notes
Braised short ribs taste even better the next day. Store leftovers in an airtight container in the refrigerator for about 3-4 days, or freeze for up to 3 months.