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Wine Braised Short Ribs
This recipe for braised short ribs is a delicious, satisfying meal that will warm you up on a chilly winter night. This classic dish is made with meaty, succulent short ribs that are cooked low and slow in a rich sauce made with red wine, vegetables, and herbs. The result is tender, fall-off-the-bone meat that will warm your soul!
👥 4 Servings⏱️ Prep & Cook: 4h⏳ Prep: 20 min🔥 Cook: 3h 40m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- pan
- wooden spoon
- pot
📝 Preparation Steps
1
Take the short ribs out of the refrigerator, season them generously on all sides with salt and pepper, then let them sit at room temperature for at least ⏱️ 30 minutes before cooking.
2
Preheat the oven to 325℉.* Add olive oil to a large Dutch oven over high heat, then carefully lay the short ribs down in the hot oil. Let cook until deeply browned (about ⏱️ 5 minutes), then turn and brown on all remaining sides. Don't rush this step. Be sure the ribs are very browned on all sides in order to achieve the best flavor. Remove and let rest on a plate to collect all the juices.
olive oil1 tablespoon
3
Drain all but one teaspoon of fat, then add the carrots, celery and onion. Lower the heat and let cook, stirring occasionally until softened, about ⏱️ 8 minutes. Add the garlic and continue cooking until the vegetables start to just barely brown, another ⏱️ 8 minutes.
medium carrot (scrubbed (no need to peel), diced)1garlic (finely chopped)6 cloves
4
Add the tomato paste and stir around until it gets caramelized, about ⏱️ 3-4 minutes. Add the flour and cook for ⏱️ 1-2 minutes until it's totally absorbed.
tomato paste1 tablespoonflour (use a gluten free flour or omit for gf/Paleo)2 tablespoons
5
Add the red wine and use a wooden spoon to scrape up all the bits stuck to the bottom of the pan. Add the water, bay leaves and thyme, then bring up to a boil.
water2 cupsbay leaves2
6
Place the short ribs back in the pan along with their juices, then spoon some of the liquid and vegetables over top. Cover and place in the oven for 1 1/⏱️ 2 hours.
7
Skim off any fat that accumulates on the top. Flip the short ribs onto the other side and add a bit more water to the pot if it's getting dry. Cook for an additional 1½ - ⏱️ 2 hours or until the meat is falling off the bone. Remove from the oven, skim off any additional fat, then let rest in the pot until ready to serve.
water2 cups
8
Serve the short ribs over mashed potatoes, polenta, risotto or egg noodles and be sure to spoon plenty of sauce over top.
Nutrition Facts
calories
149 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
52 mg
protein Content
2 g
cholesterol Content
1 mg
carbohydrate Content
12 g
saturated Fat Content
1 g
unsaturated Fat Content
3.4 g
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