Description
A delicious recipe for savory red wine braised beef short ribs that are tender and flavorful.
Ingredients
Scale
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Stir in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 5 minutes.
- Add the beef broth, tomato paste, thyme, bay leaves, and the seared short ribs back into the pot. Ensure the ribs are mostly submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Once done, remove the pot from the oven and let it sit for 10 minutes. Discard the bay leaves and skim off any excess fat from the surface.
- Serve the short ribs with the braising liquid spooned over the top, garnished with chopped parsley.
Notes
- For a richer flavor, add a tablespoon of Worcestershire sauce to the braising liquid.
- Serve the short ribs over creamy mashed potatoes or polenta for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg