Name: RED WINE–BRAISED SHORT RIBS – FALL-APART TENDER COMFORT FOOD WITH DEEP FLAVOR
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: French-American
Ingredients: 4 lb beef short ribs; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine; 2 cups beef broth; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves

Description

Red Wine-Braised Short Ribs are a luxurious, slow-cooked dish featuring fall-off-the-bone beef short ribs braised in a deeply flavorful sauce made with red wine, aromatics, and herbs. Perfect for special occasions or comforting dinners.

Ingredients

4 lb beef short ribs
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

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Instructions

Preheat oven to 325°F (165°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned. Remove and set aside.
Add onion, carrots, and celery to the pot and sauté until softened.
Stir in garlic and tomato paste; cook for 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes.
Add beef broth, herbs, and bay leaves. Return short ribs to the pot.
Cover and transfer to oven. Braise for 3 hours until meat is tender.
Remove herbs and bay leaves. Serve ribs with sauce spooned over.

Notes

Serve with mashed potatoes or creamy polenta.
The flavor improves if made a day ahead.
Skim excess fat from sauce before serving if desired.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: French-American