This mouthwatering braised short ribs dish has garnered a loyal following in my household. One devoted enthusiast even exclaimed, “can we eat this every day please Dad?”.
It’s also the perfect meal for hosting, as the short ribs taste even more heavenly when allowed to rest overnight and served reheated the following day.
The preparation is delightfully straightforward, kicking up the flavor at every stage: First, head to your butcher and request bone-in short ribs (which pack more taste than boneless ones) to be sliced into 2″ segments. Utilizing a Dutch oven, sear the ribs in batches, ensuring they are browned on all sides. As you remove the fat, take care to preserve the browned morsels at the bottom of the pan. Then, sauté a medley of fragrant vegetables in the leftover drippings, followed by toasting the tomato paste and flour. This will infuse a rich, savory taste and thickness to the braise. Once deglazed with red wine (scraping up those delectable browned bits), let the meat simmer on the stovetop for a while before nestling in generous amounts of garlic and fresh herbs. Top it off with beef broth and slide the braise into the oven.
The extended cooking time allows the braising liquid to develop into a luxurious sauce, while the short ribs become ridiculously tender and ready to fall off the bone. Transfer the meat to a serving dish and strain the sauce, skimming off any fat that rises to the top. Pair the short ribs with the best mashed potatoes in the world.
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Red Wine and Rosemary Braised Short Ribs
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
This mouthwatering braised short ribs dish has garnered a loyal following in my household. One devoted enthusiast even exclaimed, “can we eat this every day please Dad?”. It’s also the perfect meal for hosting, as the short ribs taste even more heavenly when allowed to rest overnight and served reheated the following day.
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
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups of water
- 4 tsp Better Than Bouillon Beef Stock
Instructions
- Preheat your oven to 350°. Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the short ribs in two separate batches, ensuring all sides are seared for approximately 8 minutes per batch. Remove the short ribs to a plate and leave only 3 Tbsp. of the drippings in the pot.
- Combine the onions, carrots, and celery in the Dutch oven, cooking over medium-high heat while stirring frequently until the onions have a golden hue, approximately 5 minutes. Blend in the flour and tomato paste, stirring continuously until they form a rich, deep red mixture, which takes about 2-3 minutes. Pour in the wine, followed by the seared short ribs and any juices that have collected on the plate. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer until the wine has reduced by half, taking roughly 25 minutes. Add all the herbs to the pot, along with the halved garlic head. Stir in the water and beef stock and return the mixture to a boil. Cover the Dutch oven and transfer it to the preheated oven.
- Braise the short ribs until they become tender, which should take around 2-2½ hours. Carefully move the short ribs to a serving platter. Pour the sauce from the pot through a strainer into a measuring cup or bowl. Skim off any fat that rises to the surface and discard it. Adjust the sauce’s seasoning with salt and pepper to your taste. Serve the short ribs in shallow bowls over the best mashed potatoes in the world.
- Prep Time: 30min
- Cook Time: 3hrs
- Category: Stew
- Method: Braising
- Cuisine: French
