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Red Wine Braised Short Ribs

Print Recipe
Course dinner, Main Course
Servings 4 servings

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.