Dinner
Wine-Braised Short Ribs
Fall-off-the-bone short ribs braised in red wine and beef broth until the meat is impossibly tender. This is the kind of dish that makes a house smell incredible for hours.
230 min
4 servings
medium
Ingredients
- •1.5 kg bone-in beef short ribs
- •2 cups red wine
- •2 cups beef broth
- •2 carrots
- •2 celery stalks
- •1 onion, large
- •6 cloves garlic
- •2 tbsp tomato paste
- •4 sprigs fresh thyme
- •2 bay leaves
Instructions
- 1Preheat oven to 325°F. Season ribs generously with salt and pepper.
- 2Sear ribs in a Dutch oven over high heat until deeply browned on all sides, 8–10 min. Remove.
- 3Sauté carrots, celery, and onion in same pot until softened. Add garlic and tomato paste, cook 2 min.
- 4Add wine, scraping up all browned bits. Add broth, thyme, and bay leaves.
- 5Return ribs, bring to simmer. Cover and braise in oven 3–3.5 hours until meat falls from bone.
- 6Remove ribs. Strain and reduce sauce until slightly thickened. Serve over mashed potatoes.