Teresa's Recipes
Braised Short Ribs in Red Wine Sauce
Indulge in the tender, rich flavors of braised short ribs, a dish that has been a favorite in kitchens around the world for centuries. This classic recipe transforms tough cuts of beef into melt-in-your-mouth morsels, slow-cooked in a luxurious red wine sauce that boasts aromatic herbs and hearty vegetables. Perfect for a cozy family dinner or an elegant gathering, these short ribs are sure to impress and delight your guests.
Ingredients
- 4 lbs Bone-in beef short ribs
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1 large Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine
- 2 cups Beef broth
- 1 Bay leaf
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Calories: 450
- Fat: 28g
- Carbs: 12g
- Protein: 35g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper on all sides.
- In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and brown them on all sides, approximately 8 minutes. Remove the short ribs from the pot and set aside.
- In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional minute, allowing it to caramelize slightly.
- Pour in the red wine and beef broth, bringing the mixture to a boil while scraping up any browned bits from the bottom of the pot.
- Add the bay leaf, rosemary, thyme, and the browned short ribs back into the Dutch oven.
- Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-4 hours, or until the short ribs are fork-tender and falling off the bone.
- Once done, remove the short ribs from the Dutch oven and set them aside on a plate.
- Strain the cooking liquid through a fine-mesh strainer into a saucepan, discarding the solids.
- Simmer the strained sauce over medium heat until it has thickened, about 10 minutes. Adjust seasoning if necessary.
- Serve the short ribs warm, drizzled with the rich red wine sauce.
Tips
- For an extra depth of flavor, consider marinating the short ribs in the red wine for a few hours or overnight before cooking.
- Pair this dish with creamy mashed potatoes or buttery polenta to soak up the delicious sauce.