Red Wine Braised Short Ribs
The ultimate comfort food and one of the first recipes I go to when the weather begins to cool down.
Ingredients
Directions
- 1
Preheat oven to 350°F.
- 2
Season short ribs generously with salt and pepper on all sides.
- 3
Heat oil in a large dutch oven or braiser over medium high heat.
- 4
Working in batches, add short ribs and brown on all sides until you have a nice crispy sear.
- 5
Remove from pot and set aside in a large bowl.
- 6
Discard all but three tbsp of fat from your pot and add onion, carrots and celery.
- 7
Saute until veggies are slightly softened and onion is translucent, about 2-3 minutes.
- 8
Stir in flour and tomato paste and continue to saute for several minutes until tomato paste is a dark reddish brown.
- 9
Add wine to your pot and scrape the bottom and sides to release anything that has stuck to the surface.
- 10
Return short ribs to pot with veggie mixture then add in herbs, garlic and broth.
- 11
Cover and bake for 2-2 ½ hours until meat is tender and falling apart when you stick a fork in it.
- 12
If it’s still tough when you try to pull it apart, stick it back in the oven for another 30 minutes.
- 13
To make sauce, remove short ribs and set aside on serving dish.
- 14
Strain broth, discard veggies and herbs then return broth to your pot.
- 15
Skim the majority of the fat from the top of the sauce and discard.
- 16
Heat on the stove top over medium and let broth reduce until thick enough to coat the back of a spoon, 10-15 minutes.
- 17
Spoon over short ribs and serve warm.
