Braised Short Ribs with Red Wine
Fall-off-the-bone tender short ribs slow-cooked in a rich red wine sauce. Serve with crusty bread to mop up the flavorful juices.
Ingredients
- ●2 pounds short ribs
- ●1 onionchopped
- ●2 carrotchopped
- ●2 stalks celerychopped
- ●1 cup red winedry
- ●1 cup beef brothlow-sodium
- ●2 tablespoons tomato paste
- ●2 sprigs thymefresh
- ●2 sprigs rosemaryfresh
- ●1 bouquet garnisee note
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the short ribs with salt and pepper.
- 3
Heat a large Dutch oven over medium-high heat.
- 4
Sear the short ribs until browned on all sides, about 5 minutes.
- 5
Remove the short ribs from the pot and set aside.
- 6
Add the chopped onion, carrot, and celery to the pot and cook until the vegetables are tender, about 5 minutes.
- 7
Add the red wine, beef broth, tomato paste, thyme, and rosemary to the pot.
- 8
Return the short ribs to the pot and bring the mixture to a boil.
- 9
Cover the pot with a lid and transfer it to the preheated oven.
- 10
Braise the short ribs for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
- 13
Skim off any excess fat from the surface of the sauce.
- 14
Serve the short ribs with the rich red wine sauce spooned over the top.