Red Wine Braised Short Ribs
Serves: 4 lbs
Equipment
- Large Dutch Oven (at least 5-quarts and oven-safe)
Ingredients
- 4 lbs Bone-in Beef Short Ribs about 8 pieces, English-cut
- to taste Kosher Salt & Freshly Ground Black Pepper
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil plus more as needed
- 1 large White Onion chopped
- 3 Celery Hearts chopped
- 3 Medium Carrots chopped
- 3 tablespoons All-Purpose Flour
- 3 tablespoons Tomato Paste
- 2 tablespoons Worcestershire
- 2 tablespoons Packed Brown Sugar
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Chipotle Powder
- 2 cups Beef Broth
- 1 and 1/2 cups Dry Red Wine such as Merlot or Cabernet Sauvignon
- 2 Bay Leaves
- 1 small Bundle of Fresh Thyme, Rosemary, and Sage about 2 sprigs each (poultry blend of herbs)
- 1 Head of Garlic top cut off to expose cloves
Instructions
- Season & rest the short ribs: On a large plate/platter, generously season the short ribs with salt and pepper on all sides. Set the short ribs aside to rest and come up to room temperature for at least 30 minutes. Preheat the oven to 325°F.
- Brown the short ribs: In a large dutch oven (at least 5-quarts in capacity + oven-safe) over medium-high heat, add the butter and olive oil. Once the mixture is shimmering, gently swirl the pot around to evenly coat the bottom. Sear the short ribs on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned short ribs onto a clean plate/small baking sheet and repeat the process until all the short ribs are browned- adding a slick more of oil into the pot, only as necessary. Then set the browned short ribs aside and reduce the heat to medium.
- Sauté the mirepoix: Add the chopped onion, celery, and carrot into the pot. Sauté the mixture, while stirring every so often. Season the mirepoix with salt/pepper, to taste. Continue cooking until the veggies are tender, golden brown, and fragrant, about 10-15 minutes. If you find the mirepoix to look dry while sautéing, add a bit more oil into the pot, again, only as necessary.
- Bring the flavors together: Sprinkle the flour over the mirepoix mixture and stir to coat. Allow this mixture to cook until the flour dissipates and lightly browns, about 1-2 minutes. Create a small well in the center of the pot and add in the tomato paste. Stir the paste in along with the mirepoix to coat, about 2 minutes. Then add in the worcestershire and use a wooden utensil to scrape up any caramelized bits on the bottom of the pot. Add in the brown sugar, dried oregano, smoked paprika, and chipotle powder- stirring to fully combine.
- Assemble the braise: Return the browned short ribs back into the pot along with any residual juices that have collected. Pour in the beef broth and red wine- the ribs should be almost completely submerged under the liquid. Tuck the bay leaves, fresh herbs, and head of garlic into the pot- carefully stir to combine everything. Increase the heat to medium-high and bring the pot to a simmer, about 10 minutes, then remove from heat.
- Braise the short ribs: Cover the pot with a lid and transfer the pot into the oven. Allow the short ribs to braise for 3 – 3 1/2 hours, covered- until the ribs are meltingly tender and falling off the bone.
- Adjust braising liquid, if needed: Carefully take the pot out from the oven. Remove the bay leaves, herb stems, and head of garlic from the pot. Skim any fat off the top of the liquid, if needed. If you’d like to thicken the braising liquid in the pot, place over medium-high heat on the stovetop. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Taste and adjust with more salt/pepper, as desired.
- Serve these red wine braised short ribs immediately. I love serving these short ribs in shallow bowls on top of creamy mashed potatoes with a bit of the braising gravy poured right over it all. Enjoy!
Notes
Stovetop and slow cooker instructions provided.