Categories
New Recipes

Red Wine Braised Short Ribs

Similar to taste for beef bourguignon, these red wine braised short ribs make a cozy yet elegant dish.

Red Wine Braised Short Ribs

  • Servings: 6-8
  • Print

Ingredients

  • 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3’ chunks
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 6 cloves garlic, roughly chopped
  • 1 ½ tablespoons tomato paste
  • ¼ cup all- purpose flour
  • 2 1/3 cups red wine
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 1 teaspoon each of chopped oregano, rosemary
  • 2 large carrots, sliced 1/2” inch thick, diagonally
  • 2 celery stalks, curt ½” thick, diagonally

Directions

  1. Adjust an oven rack to the lower-middle position and preheat the oven to 325 F.
  2. Season the short ribs all over with salt and pepper.
  3. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or over-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes.
  4. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only, but I find it saves time and does the job just as well.)
  5. Pour off all but one tablespoon of fat, return the pot to the stove and reduce the heat to medium-low.
  6. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)
  7. Add the garlic and cook, stirring occasionally, 2 minutes more.
  8. Add the tomato paste and cook, stirring constantly, for 1 minute.
  9. Add the flour and cook, stirring constantly until fully absorbed by the onion-tomato mixture, about 1 minute.
  10. Add the wine, broth, sugar, bay leaf, thyme sprigs, oregano, and rosemary; increase heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.
  11. Add the short ribs and any accumulated juices to the pot and return to a boil.
  12. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
  13. Carefully remove the pot from the oven. Stir in the carrots and celery. Cover and return the pot to oven and cook 45 to 60 minutes more, or until carrots, celery and meat are tender.
  14. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary.
  15. Taste the sauce and adjust seasoning, if necessary.
  16. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes or creamy polenta.

For the wine, look for inexpensive bottle that’s still good enough to drink; a Pinot Noir or Merlot in the $8 – $12 range would be ideal.

Can be made 2 days ahead of time. Reheat, covered over medium-low heat on the stovetop or in a 325 F oven.

Leave a comment