Classic Braised Red Wine Beef Short Ribs
Tender, fall-off-the-bone beef short ribs slowly braised in a rich, velvety red wine and aromatics reduction until meltingly succulent.
Ingredients
- •4 lb bone-in English-cut beef short ribs
- •1.5 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •2 tablespoon olive oil
- •1 large yellow onion, diced
- •2 medium carrots, peeled and cut into 1-inch chunks
- •2 celery stalks, cut into 1-inch chunks
- •6 garlic cloves, smashed and peeled
- •2 tablespoon tomato paste
- •2 tablespoon all-purpose flour
- •2 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- •2 cup low-sodium beef bone broth or beef stock
- •4 fresh thyme sprigs
- •2 fresh rosemary sprigs
- •2 dried bay leaves
- •2 tablespoon fresh flat-leaf parsley, finely chopped (for garnish)
Instructions
- 1.
Preheat your oven to 325°F (165°C). Pat the beef short ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
- 2.
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the short ribs on all sides until deeply browned and caramelized, about 3 to 4 minutes per side. Transfer the seared ribs to a platter and set aside.
- 3.
Pour off all but 2 tablespoons of rendered fat from the Dutch oven. Reduce heat to medium, then add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and take on light color, about 5 to 7 minutes.
- 4.
Add the smashed garlic cloves and tomato paste, stirring constantly for 1 to 2 minutes until the paste darkens to a deep brick-red color. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.
- 5.
Pour in the dry red wine, using a wooden spoon to aggressively scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot. Bring the liquid to a simmer and let it reduce by roughly half, about 8 to 10 minutes.
- 6.
Pour in the beef broth and nestle the fresh thyme, rosemary sprigs, and bay leaves into the liquid. Return the seared short ribs and any accumulated juices back into the pot, arranging them meat-side down in a single layer so they are submerged about two-thirds of the way.
- 7.
Bring the liquid to a gentle simmer, cover tightly with a heavy lid, and transfer the Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- 8.
Carefully transfer the short ribs to a serving platter and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the spent vegetables and herb stems. Skim the excess fat from the surface.
- 9.
Simmer the strained sauce over medium heat for 5 to 8 minutes until it reduces to a glossy, rich sauce that coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed.
- 10.
Spoon the rich red wine sauce generously over the beef short ribs, garnish with freshly chopped parsley, and serve immediately over creamy mashed potatoes or polenta.
Tips
- 💡Browning the meat thoroughly on all sides is crucial for building a deep, savory foundation for the braising sauce.
- 💡Choose a dry, drinkable red wine with good structure—if you wouldn't drink it from a glass, don't cook with it.
- 💡This dish tastes even better made a day in advance; chilling overnight allows the flavors to meld and makes it effortless to remove the solidified fat cap before reheating gently on the stovetop.
Recipe from TheCookbook.ai
Created by Basil Roux