Red Wine Braised Short Ribs (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
3-4 pounds bone-in short ribs (8-10 pieces)
03 -
Salt and freshly ground black pepper to taste
→ Aromatics & Base
04 -
1 large onion, diced
05 -
2 stalks celery, diced
06 -
2 carrots, diced
07 -
3 cloves garlic, crushed
08 -
2 tablespoons tomato paste
→ Liquids & Herbs
09 -
2 cups Cabernet Sauvignon or other full-bodied red wine
10 -
3 cups beef broth
11 -
2 bay leaves
12 -
1 sprig fresh thyme
13 -
1 sprig fresh oregano
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Rinse and pat dry the short ribs, then season generously with salt and pepper on all sides.
03 -
Heat olive oil in a 6-quart Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the ribs for 5-6 minutes per side until deeply browned. Transfer to a plate and set aside.
04 -
In the same Dutch oven, add diced onion and cook for 8-10 minutes until translucent and softened. Add celery and carrots, continuing to cook for another 3-5 minutes.
05 -
Add crushed garlic and tomato paste, cooking for 2-3 minutes until fragrant and the tomato paste darkens slightly.
06 -
Pour in the red wine, bring to a boil, then reduce heat to medium and simmer until the liquid reduces by half, approximately 15-20 minutes.
07 -
Add beef broth and stir to combine. Return the short ribs to the pot, then add bay leaves, thyme, and oregano.
08 -
Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 2½-3 hours until the meat is fork-tender and falling off the bone.
09 -
Remove the Dutch oven from the oven. Transfer the ribs to a plate and cover loosely with foil to keep warm.
10 -
Strain the braising liquid through a fine-mesh sieve, discarding the spent vegetables and herbs. Return the strained liquid to the pot and simmer over medium heat until it thickens to your desired consistency.
# Notes:
01 -
For the most tender results, choose short ribs with good marbling.
02 -
This dish tastes even better the next day after flavors have had time to develop.
03 -
Serve over mashed potatoes, polenta, or with crusty bread to soak up the rich sauce.