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Braised Short Ribs with Rich Red Wine Sauce Recipe

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3.9 from 12 reviews

  • Author: Hazel
  • Total Time: 3 hours
  • Yield: 4 servings

Description

This Braised Short Ribs recipe features tender, slow-cooked beef ribs simmered in a rich red wine and beef broth sauce, infused with fresh herbs. Served over creamy mashed potatoes, this hearty one-pot meal is perfect for a comforting dinner. The ribs are browned to develop deep flavor, then braised in the oven low and slow until they are fall-off-the-bone tender.

Ingredients

Meat

  • 8 whole beef short ribs, bone-in

Vegetables

  • 1 yellow onion, diced
  • 3 carrots, chopped

Liquids and Sauces

  • 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
  • 2 1/2 cups low-sodium beef broth
  • 2 Tablespoons tomato paste

Oils and Fats

  • 3 Tablespoons olive oil

Dry Ingredients and Seasonings

  • 1/4 cup all-purpose flour
  • salt and pepper, to taste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for braising the ribs.
  2. Sauté Vegetables: In a large dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, stirring constantly for a few minutes until slightly softened. Remove the vegetables to a plate.
  3. Prepare and Brown Ribs: Season the short ribs with salt and pepper, then coat them evenly with flour. Increase heat to high and add 2 more tablespoons of olive oil to the pot. Brown the ribs on all sides, about 45 seconds per side, to develop a deep crust and flavor. Remove the ribs to a plate.
  4. Deglaze the Pot: Pour the red wine into the pot to deglaze, scraping the bottom thoroughly to lift all browned bits. Bring to a boil and cook for 2 minutes to reduce slightly.
  5. Add Broth and Seasonings: Stir in the beef broth, salt, freshly ground black pepper, and tomato paste. Taste and adjust seasonings as needed to achieve a balanced flavor.
  6. Combine Ingredients and Add Herbs: Return the browned ribs and sautéed vegetables to the pot. Add whole sprigs of fresh thyme and rosemary for aromatic infusion.
  7. Oven Braise: Cover the pot with its lid and place it in the preheated oven. Cook at 350 degrees for 2 hours. Then reduce the oven temperature to 325 degrees and cook for an additional 30 to 45 minutes until the ribs are very tender and nearly falling off the bone.
  8. Rest and Skim Fat: Remove the pot from the oven and let it rest undisturbed for 20 minutes with the lid on. Skim any fat that has risen to the surface before serving.
  9. Serve: Plate the ribs over creamy mashed potatoes and spoon some of the flavorful braising sauce over the top. Enjoy your hearty and comforting meal.
  10. Storage: Store leftover ribs in an airtight container in the refrigerator for 3-4 days, depending on ingredient freshness.

Notes

  • Slow Cooker: After browning ribs and sautéing vegetables, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
  • Instant Pot: Use the sauté setting to brown ribs and cook vegetables, then pressure cook on Manual/High for 45 minutes followed by 15 minutes natural release.
  • Make Ahead: This dish is ideal for preparing ahead since it cooks unattended in the oven for nearly 3 hours.
  • Freezing Instructions: You can freeze the prepared ingredients before cooking for up to 4-5 months or freeze the fully cooked dish for 3-4 months. Thaw in the refrigerator and reheat accordingly.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyhazel.com/braised-short-ribs-with-rich-red-wine-sauce-recipe/