Red Wine Braised Short Ribs
I love this recipe because its so comforting and impressive. This is my go to special occasion dish, and can be made a day ahead and just reheated in the oven or stovetop.
Yield: 4 Servings
Red Wine Braised Short Ribs
Prep time: 1 HourCook time: 3 HourTotal time: 4 Hour
Ingredients
- Bone-in Short Ribs - 5 pounds
- Avocado Oil - 2 TB
- Yellow Onion, chopped - 2 cups
- Carrots, peeled and chopped - 1 cup
- Celery, chopped - 1 cup
- Tomato Paste - 1 1/2 TB
- AP Flour - 1/4 cup + 2 TB
- Red Wine (any kind you like to drink) - 2 cups
- Low Sodium Beef Stock - 4 cups
- Garlic - 6 cloves
- Rosemary - 1 sprig
- Thyme - 4 sprigs
- Parsley - 4 sprigs
- Bay leaves - 2
- Salt and Pepper
Instructions
- Preheat oven to 315F.
- Heat a large dutch oven or pot to high heat with avocado oil.
- Salt and pepper short ribs and sear in batches on all sides.
- Set short ribs aside and add in onion, carrots, and celery.
- Sweat down the vegetables for a few minutes then add in tomato paste.
- Add in flour after the tomato paste has been incorporated into the vegetables.
- Deglaze with red wine and allow the wine to thicken for a couple minutes.
- Stir in beef stock, garlic, and herbs and bring to a boil.
- Add short ribs back in, cover the pot and place into the oven for about 3 hours or until the short ribs are tender.
- Take the short ribs out of the pot and strain off the liquid, reserving a thick sauce. (Taste the sauce at this point and see if it needs more salt)
- Optional next step: Clean up the short ribs by removing the bones and cartilage part.
- Add the short ribs back in the sauce and serve (preferably with mashed potatoes!).
Notes:
This dish can be made a day ahead. Store the short ribs and sauce in a pot covered and reheat in the oven or on the stovetop.
