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Red Wine Braised Short Ribs

Close-up of tender braised short ribs coated in a thick, glossy brown sauce on a white plate.
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Make tender, fall-off-the-bone beef short ribs with a rich, savory red wine sauce using the Dutch oven method.

Ingredients

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  • 3 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 bay leaf

Instructions

  1. Pat the short ribs dry and season them with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir for 1 minute.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  7. Stir in the beef broth, thyme, rosemary, and bay leaf. Bring the liquid to a simmer.
  8. Return the short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
  9. Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C).
  10. Braise for 3 to 4 hours, or until the meat is very tender and easily pulls away from the bone.
  11. Remove the ribs from the pot. Skim any excess fat from the sauce. If the sauce is too thin, simmer it on the stovetop until it thickens slightly.
  12. Serve the ribs hot over mashed potatoes or polenta, spooning the sauce over the top.

Notes

  • For extra flavor, you can sear the ribs the day before and refrigerate them overnight in the braising liquid.
  • If you prefer a smoother sauce, strain the liquid through a fine-mesh sieve before serving.
  • This recipe works well in a slow cooker on low for 6-8 hours if you do not want to use the oven.

Nutrition

Find it online: https://cookerycourier.com/braised-short-ribs-recipe-dutch-oven/