Description
Fall-apart tender short ribs braised in rich red wine and herbs. Perfect for a special dinner or a cozy night in.
Ingredients
Units
Scale
- 2 kg (5 lbs) bone-in beef short ribs
- Kosher salt
- freshly ground black pepper
- 3 Tbsp vegetable oil
- 3 medium yellow onions
- 3 medium carrots
- 2 celery stalks
- 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
- 4 cups (946 ml) water
- 4 tsp Better Than Bouillon Beef Stock
Instructions
- Preheat your oven to 350°F (177°C).
- 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 seasoning with salt and pepper to your taste.
- Serve the short ribs in shallow bowls over mashed potatoes.
Notes
- For deeper flavor, sear the short ribs in batches to avoid overcrowding the pan and ensure proper browning.
- Substitute Cabernet Sauvignon or Merlot for a similar robust red wine flavor profile.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the oven.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 1200
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 50
- Cholesterol: 150