Description
Enjoy tender beef short ribs braised in a rich red wine sauce, perfect for a cozy dinner. This comforting dish features hearty ingredients and aromatic herbs, making it an impressive meal for any occasion.
Ingredients
Scale
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine (preferably a dry red like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tablespoon brown sugar (optional, for sweetness)
- 1 tablespoon balsamic vinegar (optional, for acidity)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the short ribs: Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Sear the ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs in batches, searing for about 3-4 minutes on each side until browned. Remove the ribs and set aside.
- Build the flavor base: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes.
- Add tomato paste: Stir in the tomato paste and cook for another minute to deepen the flavor.
- Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to release browned bits. Bring to a simmer and reduce by half, about 10-15 minutes.
- Add broth and herbs: Return the short ribs to the pot, add the beef broth, thyme, rosemary, bay leaf, and brown sugar (if using). Add balsamic vinegar if desired.
- Braise the ribs: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
- Check halfway: Halfway through cooking, check the liquid level and add more broth or water if necessary.
- Finish the dish: Once done, remove the pot from the oven. Transfer the ribs to a plate and cover with foil to keep warm.
- Strain the sauce: Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding solids. Skim off excess fat.
- Reduce the sauce: Bring the strained liquid to a simmer over medium heat and reduce for 10-15 minutes until slightly thickened.
- Serve: Serve the short ribs with the sauce drizzled over, garnished with fresh parsley.
Notes
- For a deeper flavor, consider marinating the short ribs in the red wine overnight before cooking.
- Adjust the sweetness and acidity by modifying the amount of brown sugar and balsamic vinegar to your taste.
- This dish pairs well with mashed potatoes or crusty bread to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 165 minutes