Name: Red Wine Braised Short Ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 4 pounds bone-in beef short ribs (English cut), about 8 pieces; 2 tablespoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 1 large yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 4 cloves garlic, smashed; 2 tablespoons tomato paste; 1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Cotes du Rhone); 3 cups beef stock; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 tablespoon Worcestershire sauce

Description

Bone-in short ribs seared hard, then braised covered at 325F for 2 1/2 to 3 hours in a full bottle of red wine with onion, carrot, celery and tomato paste. The strained braising liquid reduces to a glossy sauce.

Ingredients

Units

4 pounds bone-in beef short ribs (English cut), about 8 pieces
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, smashed
2 tablespoons tomato paste
1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Cotes du Rhone)
3 cups beef stock
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tablespoon Worcestershire sauce

Instructions

Season the short ribs generously with salt and pepper on all sides. Ideally, season them the night before and refrigerate uncovered — this dry-brining step seasons the meat throughout and dries the surface for better browning.
Preheat the oven to 325°F. Heat the vegetable oil in a large Dutch oven over high heat. Sear the short ribs in batches, about 3-4 minutes per side, until deeply browned on all faces. Do not rush this step — the browning creates the flavor foundation for the entire braise. Transfer to a plate.
Pour off all but 2 tablespoons of fat. Reduce heat to medium. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring and scraping up the fond from the bottom of the pot. Add the garlic and cook for 30 seconds.
Add the tomato paste and stir for 2 minutes to caramelize it slightly. Pour in the entire bottle of red wine. Increase the heat to high and let the wine boil vigorously for 8-10 minutes, reducing it by about half. This cooks off the harsh alcohol and concentrates the flavor.
Add the beef stock, thyme, rosemary, bay leaves, and Worcestershire sauce. Return the short ribs to the pot — the liquid should come about two-thirds up the sides of the meat, not cover them completely.
Bring to a simmer, then cover with the lid and transfer to the oven. Braise for 2 1/2 to 3 hours, checking once at the halfway point. The ribs are done when the meat is fork-tender and pulls easily away from the bone.
Transfer the short ribs to a serving platter. Strain the braising liquid through a fine-mesh strainer into a saucepan, pressing on the solids. Skim the fat from the surface (or chill and remove the solidified fat). Simmer the liquid over medium-high heat for 10-15 minutes until it reduces to a glossy, sauce-like consistency. Taste and adjust seasoning. Spoon the sauce over the short ribs and serve.

Notes

Sear the ribs in batches, 3 to 4 minutes per side, until deeply browned on every face. Pour off all but 2 tablespoons of fat before the vegetables go in.
Use the full 750 ml bottle of dry red, something you would drink. Boil it hard for 8 to 10 minutes until it has reduced by about half, then add the stock.
The liquid should come about two-thirds of the way up the ribs, not cover them.
To make ahead, refrigerate the ribs in the braising liquid overnight, lift off the solidified fat, and reheat gently.

Prep Time: 30 minutes
Cook Time: 210 minutes

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 6
Sodium: 1200
Fat: 25
Carbohydrates: 13
Fiber: 2
Protein: 26