Teresa's Recipes
Red Wine Braised Short Ribs
Indulge in the comforting embrace of these tender, melt-in-your-mouth short ribs, slow-cooked to perfection in a robust red wine sauce. The aromatic blend of thyme and rosemary, combined with sweet carrots and savory garlic, creates a dish that warms the soul and delights the palate. This classic recipe, with roots tracing back to rustic European kitchens, transforms humble ingredients into a feast worthy of any occasion. Perfect for family gatherings or a cozy dinner at home, serve these short ribs with creamy mashed potatoes or a crusty loaf of bread to soak up the rich sauce.
Ingredients
- 4 pounds, bone-in Short ribs
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 2 medium, diced Carrots
- 4 cloves, minced Garlic
- 2 cups (preferably a dry red like Cabernet Sauvignon) Red wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 teaspoons, fresh or 1 teaspoon dried Thyme
- 2 teaspoons, fresh or 1 teaspoon dried Rosemary
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2.5-3 hours
- Calories: 550
- Fat: 40g
- Carbs: 10g
- Protein: 45g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Preheat your oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned (about 10 minutes). Remove the ribs and set aside.
- In the same pot, add the diced onion and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a boil and let it reduce by half (about 10 minutes).
- Stir in the beef broth, tomato paste, thyme, and rosemary, mixing well.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are fork-tender.
- Once cooked, remove the short ribs from the pot and strain the sauce, discarding the solids. Serve the short ribs warm with the sauce drizzled over the top.
Tips
- For an extra depth of flavor, consider marinating the short ribs in the red wine, garlic, and herbs for a few hours or overnight before cooking.
- Pair with creamy mashed potatoes or buttery polenta to soak up the delicious sauce.
- Feel free to add mushrooms or parsnips to the braise for added flavor and texture.