Description
A rich and flavorful dish featuring tender beef short ribs braised in red wine, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 pounds beef short ribs
- Salt and pepper, to taste
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 325°F.
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10 minutes.
- Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Once done, remove the pot from the oven and let it rest for 10 minutes before serving. Discard the thyme sprigs and bay leaves.
Notes
- For added depth of flavor, consider adding a tablespoon of Worcestershire sauce to the braising liquid.
- Serve the short ribs over creamy mashed potatoes or polenta to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg