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Braised Beef Short Ribs with Red Wine
Braised Beef Short Ribs with Red Wine
Equipment
- Dutch oven
Ingredients
- 2 tablespoons vegetable oil
- 6 pounds bone in beef short ribs
- Kosher salt & Freshly ground black pepper
- 2 large garlic heads halved crosswise
- 1 medium onion chopped
- 4 stalks celery chopped
- 2 medium carrots chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine (I used a red Zinfandel)
- 4 cups beef or bone broth
- 4 sprigs fresh thyme
- 1 cup fresh parsley chopped coarsely
- 1/4 cup chives finely chopped
Instructions
- Preheat oven to 275 degrees fahrenheit.
- Season ribs with salt and pepper. Place the vegetable oil in a very large dutch oven suitable for an oven.
- Working in batches, sear ribs on all sides in pot. Transfer into a very large bowl as you cook and remove seared ribs.
- Turn off the stove. Remove any ribs left into the bowl and carefully pour out all of the oil from the pot into a medium bowl. Do not scrape out the pot, you want all of the browned bits in the pot. Place pot back on stove and add in 2 tablespoons of the poured out oil. Turn the stove back on to a medium heat.
- Add in the halved garlic, cut side down and allow to cook undisturbed for 2 minutes. Add in your onion, carrots and celery. Using either a wooden or silicone spoon gently move the vegetables to evenly cook, about 6 minutes.
- Add in the tomato paste and stir to coat the vegetables. Cook about 3 minutes. Add in the wine and using your spoon scrape up the bits on the bottom of pan. (That has great flavor) Cook for about 5 minutes. Add in 2 cups of the beef or bone stock and thyme sprigs.
- Nestle in the ribs and all of the juices in the bowl, meat side down. Add in more broth to cover the ribs as needed. Bring to a simmer and then turn off the heat. Cover and place in preheated oven.
- Cook, undisturbed, until fall off the bone tender about 4 hours.
- Using tongs, carefully remove the ribs. Transfer to a large rimmed plate. Strain the liquid into a large bowl. Discard the vegetables. Add some of the liquid over the ribs and scatter your fresh herbs over the ribs. Enjoy!
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
0 thoughts on “Braised Beef Short Ribs with Red Wine”
Look delicious! Can’t wait to try it đŸ™‚
Thank you!
Let me know when you make the recipe!