Red Wine-Braised Short Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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)
Instructions
  1. Season short ribs with salt and pepper on both sides.
  2. Heat olive oil in a large dutch oven or pot over medium heat.
  3. Once hot add short ribs.
  4. Brown on all sides over 10-15 mins. Turn heat down slightly if needed.
  5. Remove to a plate.
  6. Add onion, carrots and celery to pot. Add more olive oil if too dry. Saute 3 mins.
  7. Add garlic, saute 1 min.
  8. Add tomato paste, thyme and parsley. Stir to combine and cook 2 mins.
  9. Add oregano, salt, pepper, bay leaf and red pepper flakes. Stir and cook 1 min.
  10. Pour in wine, turn down heat and simmer 5 minutes.
  11. Add beef broth and return short ribs to pot.
  12. Bring to simmer then turn down heat to low. Cover and cook 2 - 2½ hours or until meat is easily pulled apart with fork.
  13. Serve over mashed potatoes (optional).
  14. Drizzle top with sauce and top with fresh thyme sprigs.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/red-wine-braised-short-ribs/