Name: Red Wine-Braised Short Ribs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3–4 pounds bone-in short ribs (about 8–10 pieces); Salt and freshly ground black pepper, to taste; 1 large onion, diced; 2 stalks celery, diced; 2 carrots, diced; 3 cloves garlic, smashed or minced; 2 tablespoons tomato paste; 2 cups Cabernet Sauvignon or another full-bodied red wine; 3 cups beef broth (low-sodium preferred); 2 bay leaves; 1 sprig fresh thyme; 1 sprig fresh oregano

Description

Rich, glossy short ribs braised slowly in red wine, yielding tender meat and a deep, silky sauce. Perfect for special occasions or a hearty family dinner.

Ingredients

2 tablespoons olive oil
3–4 pounds bone-in short ribs (about 8–10 pieces)
Salt and freshly ground black pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, smashed or minced
2 tablespoons tomato paste
2 cups Cabernet Sauvignon or another full-bodied red wine
3 cups beef broth (low-sodium preferred)
2 bay leaves
1 sprig fresh thyme
1 sprig fresh oregano

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Instructions

Preheat the oven to 350°F (175°C). Rinse the short ribs briefly and pat dry with paper towels. Generously season with salt and pepper.
Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the short ribs for 5–6 minutes per side until a deep mahogany color develops. Transfer browned ribs to a plate.
Reduce the heat to medium. Add the diced onion and cook until translucent, about 8–10 minutes. Add diced celery and carrots, cooking for 3–5 minutes until slightly softened.
Stir in the garlic and 2 tablespoons tomato paste; cook for 30–60 seconds to caramelize the paste.
Pour in 2 cups red wine, scraping the browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer, cooking until the wine is reduced by about half (15–20 minutes).
Add 3 cups beef broth, return the short ribs to the pot, and tuck in 2 bay leaves, 1 sprig thyme, and 1 sprig oregano. Cover and transfer to the oven. Braise for 2½–3 hours, or until the meat is fork-tender.
Remove the ribs and keep warm. Strain the braising liquid through a sieve into a saucepan, pressing on the solids to extract maximum flavor. Simmer until reduced and glossy (5-15 minutes), adjusting salt and pepper to taste.
Serve the short ribs with the glossy sauce spooned over the top.

Notes

For best results, use a full-bodied red wine like Cabernet or Merlot. This recipe can also be made in a slow cooker or pressure cooker.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: American