Achieve fall-off-the-bone, rich-flavored short ribs with this red wine braising method. Learn how to bring restaurant-quality comfort food to your home kitchen.
Author:Mei Sprout
Prep Time:30 minutes
Cook Time:3 hours 30 minutes
Total Time:4 hours
Yield:4-6 servings
Category:Main Course
Method:Braising
Cuisine:American
Diet:Low Fat
Ingredients
Beef Short Ribs (about 3 lbs)
Olive Oil (2 tablespoons)
Yellow Onion (1 large, chopped)
Carrots (2 large, chopped)
Celery Stalks (2, chopped)
Garlic Cloves (4, minced)
Tomato Paste (2 tablespoons)
Dry Red Wine (1 bottle, about 750ml)
Beef Broth (4 cups)
Fresh Thyme Sprigs (4)
Bay Leaves (2)
Salt (to taste)
Black Pepper (to taste)
Instructions
Season the short ribs generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat.
Brown the short ribs on all sides. Remove them from the pot and set aside.
Add the onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by about one-third.
Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should mostly cover the ribs.
Bring the liquid to a simmer on the stovetop.
Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C).
Braise for 3 to 4 hours, or until the short ribs are very tender and easily shred with a fork.
Remove the ribs. Strain the sauce, skimming off excess fat. Reduce the sauce on the stovetop if necessary until it reaches your desired consistency.
Serve the short ribs with the reduced sauce.
Notes
Use a full-bodied dry red wine like Cabernet Sauvignon or Merlot for the best flavor.
For an even deeper flavor, sear the ribs in batches so you do not overcrowd the pot.
You can prepare this dish a day ahead; the flavor improves overnight.