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Red Wine Braised Short-Ribs

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Prep Time:15 minutes
Cook Time:3 hours 20 minutes
Total Time:3 hours 35 minutes
Course: Dinner, Main Course
Keyword: Beef, Red Wine, 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!