Short ribs slowly braised in red wine sauce made with aromatic vegetables and fresh herbs until they are completely fall-apart tender. Serve over creamy polenta or mashed potatoes for a boldly flavored and beyond comforting meal!
You don’t need to wait until the holidays to make these Wine Braised Short Ribs. This recipe is easy enough for a lazy weekend dinner!
Enjoy!
Wine Braised Short Ribs
Short ribs slowly braised in red wine sauce made with aromatic vegetables and fresh herbs until they are completely fall-apart tender.
Ingredients
- 4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped or whole
- 3 celery stalks, chopped
- 4 carrots, peeled and chopped
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 tbsp tomato paste
- 2 cups water
- 1/2 bottle of your favorite red wine
- 1 tbsp soy sauce
- salt and pepper to seasoning the ribs
Instructions
- Preheat oven to 300°. Season short ribs heavily with salt and pepper. Heat oil in a large Dutch oven over high heat. Brown short ribs on all sides, about 8 minutes per batch. Remove the ribs and transfer to a plate. Pour off all but approximately 2 Tbsp. drippings from pot.
- Add onions, garlic, carrots, and celery to pot and saute about 5 minutes. Add tomato paste; cook, stirring constantly. Stir in water, wine, then add short ribs with all the juices. Add the herbs, bring to a boil, cover, and transfer to oven.
- Cook in the oven until short ribs are tender, 3–3 1/2 hours. Spoon fat from surface and discard. Transfer the ribs to a plate. Using a handheld blender puree the sauce. Reduce until desired thickness. Adjust the salt and pepper to taste.
- Serve in shallow bowls over polenta or mashed potatoes with sauce spooned over.