Red Wine-Braised Short Ribs
Prep time:
Cook time:
Total time:
Serves: 4
- 2 lb short ribs, bone-in or boneless (if boneless cut into large pieces if they're not already), outside fat trimmed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 large carrots, peeled and chopped
- 1 large celery stalk, chopped
- 4-5 garlic cloves, minced
- 2 tbsp tomato paste
- 5 fresh thyme sprigs
- 2 tbsp fresh parsley, chopped
- 1 tbsp oregano
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 1 bay leaf
- 1 cup dry, red wine
- 2 cups beef broth
- mashed potatoes for serving (optional)
- Season short ribs with salt and pepper on both sides.
- Heat olive oil in a large dutch oven or pot over medium heat.
- Once hot add short ribs.
- Brown on all sides over 10-15 mins. Turn heat down slightly if needed.
- Remove to a plate.
- Add onion, carrots and celery to pot. Add more olive oil if too dry. Saute 3 mins.
- Add garlic, saute 1 min.
- Add tomato paste, thyme and parsley. Stir to combine and cook 2 mins.
- Add oregano, salt, pepper, bay leaf and red pepper flakes. Stir and cook 1 min.
- Pour in wine, turn down heat and simmer 5 minutes.
- Add beef broth and return short ribs to pot.
- Bring to simmer then turn down heat to low. Cover and cook 2 - 2½ hours or until meat is easily pulled apart with fork.
- Serve over mashed potatoes (optional).
- Drizzle top with sauce and top with fresh thyme sprigs.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/red-wine-braised-short-ribs/
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