Red Wine Braised Short Ribs
Red Wine Braised Short Ribs are being made in the kitchen today! These Red Wine Braised Short Ribs are fall-off-the-bone tender. First, they are pan-seared to get a nice golden outer crust. Then, they are slowly stewed in the oven at a lower temperature for at least 3 hours. Surely you can tell that making this meal takes a bit of patience. However, they are well worth the wait! So, carve out about 3 hours and 30 minutes because these short ribs are about to be braisin’! They certainly will not disappoint.
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It is best to use quality ingredients for this recipe. If you can, get your short ribs straight from the butcher shop. If you cannot get them from the butcher shop then just be sure that they are 1 ½ inches thick. As long as they are that measurement, then they will work well for this recipe.
Red Wine Braised Short Ribs
4
servings15
minutes3
hoursIngredients
2 tablespoons vegetable oil
2 pounds bone-in short ribs, 1 ½ inches thick
salt and black pepper, to taste
1 small sweet onion, chopped
3 large carrots, chopped
2 stalks celery, chopped
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups beef broth
1 teaspoon garlic powder
1 tablespoon brown sugar
3 sprigs thyme
1/2 cup dry red wine
Directions
- Preheat the oven to 300°F. In a large Dutch oven, heat oil over medium-high. Season all sides of short ribs with salt and black pepper.
- Sear short ribs for 2 minutes per side or until golden brown and crusted.
- Place seared short ribs on a plate to rest.
- Next, pour out all but 1 tablespoon of the remaining fat. Sauté the onions, carrots and celery together for about 4 minutes.
- Add flour, tomato paste, beef broth, garlic powder, brown sugar, thyme sprigs, and red wine and bring to a boil.
- Then, turn off heat, add short ribs back to the pot and place on the lid.
- Cook for 3 to 3 ½ hours or until short ribs are fall-off-the-bone tender.
- Serve over mashed potatoes and the vegetables. Top with the sauce and Enjoy!
Notes
- Chicken broth may be used in place of beef broth.
These braised short ribs come together with some quality ingredients, it’s best to use quality ingredients when making a dish like this. To make this dish you will need 2 tablespoons of vegetable oil, 2 pounds of bone-in short ribs, salt and black pepper, 1 small chopped sweet onion, 3 large chopped carrots, 2 stalks of chopped celery, 2 tablespoons of all-purpose flour, 2 tablespoons of tomato paste, 2 cups of beef broth, 1 teaspoon of garlic powder, 1 of tablespoon of brown sugar 3 sprigs of fresh thyme, and ½ cup of dry red wine. Sounds like a lot of ingredients right? No need to fret! All of the ingredients come together well to make this dish fantastic!
To cook these Red Wine Braised Short Ribs, preheat the oven to 300°F. Then, in a large Dutch oven, heat the vegetable oil over medium-high. Season all sides of the short ribs with salt and black pepper, to taste. Sear the short ribs for 2 minutes per side or until they are golden brown and crusted. Place them aside on a plate to rest.
Be sure to pour out all but 1 tablespoon of the remaining fat. Sauté the onions, carrots, and celery together for about 4 minutes. Add flour, tomato paste, beef broth, garlic powder, brown sugar, thyme sprigs, and red wine, and bring the mixture to a boil. Then, turn off the heat and add the short ribs back to the pot, and place on the lid. Cook the short ribs for 3 to 3 ½ hours or until they are fall-off-the-bone tender. Finally, Serve and Enjoy!
These Red Wine Braised Short Ribs are best when served over mashed potatoes. Be sure to use the saucy mixture as a gravy! It’s so delicious. You will be able to taste all of the ingredients used in this dish! Once you do, you will be able to tell that all of the ingredients were important and well worth it. That’s all there is to it! This recipe easily multiplies to make however many servings you choose. Enjoy your Red Wine Braised Short Ribs! Happy Cooking!!
