To be honest this was my first time braising anything and I have no idea why I haven’t done this before because these ribs did not miss!
Super tender and juicy with so much flavor they’ll have you wanting to make more before you even finish it.
The meat is cooked in a red wine based sauce which gives a lot of flavor and aromatics to the dish. The key is reduce the red wine first, to give it a more concentrated and deeper flavor.
These ribs I could honestly eat a plate full by its self, but it also goes well with so many dishes. Serve it up with some veggies and potatoes, add them into a pasta, or my new favorite: in lasagna (recipe coming soon)!
Red Wine Braised Short Ribs
Equipment
- braiser
Ingredients
- 2.5-3 pounds bone in short ribs
- 2 tbsp olive oil
- 1 medium carrot, diced
- 1 small yellow onion, diced
- 1 small shallot, diced
- 2 tbsp jarred minced garlic or 3 cloves, grated
- 1½ tbsp tomato paste
- 1½ tsp dried organo
- 1¼ cup red wine, merlot or cabernet
- 2 cups beef broth
- 3 sprigs of thyme
- 3-4 sprigs of rosemary
Instructions
- Pre-heat oven to 350 degrees.
- Pat dry short ribs and season liberally with salt and pepper.
- Dice carrots, yellow onion and shallot and set aside.
- Heat olive oil in a dutch oven over medium-high heat. Once oil is hot and shimmering, place in ribs and brown on all sides, about 5-6 minutes a side. Then transfer to a plate and set aside.
- Add in onions and carrots and saute for about 4-6 minutes or until onions are translucent.
- Add in garlic and tomato paste and cook for 2-3 more minutes. Add in oregano and cook until fragrant, about 1-2 minutes.
- Reduce heat to medium and stir in wine, and bring to a simmer. Cook for about 12-15 minutes until the liquid reduces by about half.
- Stir in beef broth and bring back up to simmer.
- Add in thyme, rosemary and beef back into pan.
- Cover with lid and transfer to oven to cook for about 2½ to 3 hours until ribs are fork tender.
