Red Wine Braised Short Ribs Recipe

This braised short ribs recipe is popular. “This has been my go-to recipe for short ribs for as long as I can remember,” one reader adds, adding, “it never fails.” It’s an excellent dish for entertaining because short ribs taste even better when rested overnight and reheated the next day. The cooking procedure is straightforward, with each step adding flavor: Begin by taking bone-in short ribs (which offer more flavor than boneless short ribs) to a butcher and having them chop them into 2″ pieces. Sear them in batches in a Dutch oven until done on all sides. When pouring out the fat, be careful not to lose the browned bits adhered to the pan’s bottom, which will give even more flavor. Then, in the remaining drippings, sauté some aromatic vegetables before toasting the tomato paste and flour, which will give depth of flavor and viscosity to the braise. After deglazing the pan with red wine (scrape up the browned parts so they dissolve), you’ll boil the meat on the stovetop for a few minutes before tucking in lots of garlic and fresh herbs, dousing the pan with beef broth, and placing the braise in the oven. The long cooking period turns the braising liquid into a rich sauce and the short ribs into tender morsels that fall off the bone. Transfer the meat to a serving tray and drain the sauce, scraping off any fat that rises to the surface. Serve over mashed potatoes, creamy polenta, plush Parker House rolls, or wide ribbons of pasta to ensure that none of the sauce is wasted.

Ingredients

5 lb. bone-in beef short ribs, cut crosswise into 2″ pieces Kosher salt and freshly ground black pepper 3 Tbsp. vegetable oil 3 medium yellow onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 Tbsp. all-purpose flour 1 Tbsp. tomato paste 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon) 10 sprigs flat-leaf parsley 8 sprigs freesh thyme 4 sprigs fresh oregano 2 sprigs fresh rosemary 2 fresh or dried bay leaves 1 head of garlic, halved crosswise 4 cups low-sodium beef stock

Preparation

Step 1 Preheat the oven to 350 degrees Fahrenheit. Short ribs should be seasoned with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Brown the short ribs on all sides in two batches, about 8 minutes per batch. Place the short ribs on a platter. Remove all but 3 tablespoons of the drippings from the pot. Step 2 Cook the onions, carrots, and celery in a pot over medium-high heat, turning frequently, until the onions are browned, about 5 minutes. Cook, stirring regularly, until the flour and tomato paste are well mixed and deep crimson, about 2-3 minutes. Stir in the wine, then add the short ribs and any liquids that have gathered. Bring to a boil; decrease heat to medium and simmer for 25 minutes, or until wine is reduced by half. Add all herbs and garlic to the saucepan. Stir in the stock. Bring to a boil, then cover and place in the oven. Step 3 Cook for 2–212 hours, or until the short ribs are tender. Place the short ribs on a plate. Pour sauce into a measuring cup after straining it from the pot. Remove fat from the surface of the sauce and discard; season with salt and pepper to taste. Serve in small dishes over mashed potatoes, spooned with sauce.

Nutrition Per Serving

Calories (kcal) in one serving Calories from Fat: 566.1% 53.5 Fat (g) 33.8 g Saturated Fat 11.8 mg Cholesterol 131.8 g Carbohydrates 13.5 g dietary fiber 2.7 g Total Sugars 7.2 Net Carbohydrates (g) 10.8 g protein 48.2 mg sodium 136.5

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