Description
Luxurious, tender short ribs braised in red wine, perfect for a comforting dinner.
Ingredients
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or full-bodied red wine
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the short ribs and pat dry. Season all sides with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, about 5–6 minutes per side.
- Remove ribs and reduce the heat. Add diced onion, cooking until translucent, 4–5 minutes.
- Add celery and carrots, cooking until softened, another 4–5 minutes.
- Stir in smashed garlic and tomato paste, cooking until fragrant, about 2–3 minutes.
- Pour in red wine to deglaze the pan, scraping up browned bits. Simmer and reduce wine by half, 6–8 minutes.
- Add beef broth, bay leaves, thyme, and oregano. Return the ribs, submerging them as much as possible.
- Cover and braise in the oven for 2½–3 hours, until the meat is tender.
- Remove ribs, strain cooking liquid, and simmer to reduce until thickened, about 10–15 minutes.
- Serve the ribs with the sauce spooned over.
Notes
This dish is perfect for making ahead; flavors deepen overnight. For a glossy sauce, whisk in a pat of cold butter before serving.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American