You might’ve seen us making these Red Wine Braised Short-Ribs on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Red Wine Braised Short-Ribs
Ingredients
- 2 tbsp Olive Oil
- 3-4 lbs Bone-In Short Ribs 8-10 pieces
- Salt & Pepper to taste
- 1 large Onion diced
- 2 stalks Celery diced
- 2 large Carrots diced
- 3 cloves Garlic crushed
- 2 tbsp Tomato Paste
- 2 cups Red Wine: Cabernet Sauvignon
- 3 cups Beef Broth
- 2 Bay Leaves
- 1 spring Thyme
- 1 spring Rosemary
- 1 tbsp All-Purpos Flour for sauce
Instructions
- To start, let’s preheat the oven to 350°F.
- Rinse and pat dry the meat and generously season with salt and pepper.
- Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
- Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
- Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
- Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
- Add 3 cups beef broth and stir.
- Transfer the meat back to the pot, add bay leaves, thyme and rosemary.
- Cover with the lid and transfer to the oven.
- Cook for 2 ½-3 hours or until the ribs are tender.
- Transfer the meat to the plate and cover with foil.
- Strain the sauce and set discard the vegetables.
- Pour the liquid back into the pot to simmer. In a small bowl, combine flour and a few spoonfuls of liquid. Whisk together to make a smooth slurry. Once sauce has reduced by half, pour in slurry and whisk until thickened.
- Unwrap ribs and place back into sauce to cover ribs. Plate ribs and drizzle sauce.
- Enjoy!
