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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.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings: 4 people
Course: Entree
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve in shallow bowls over polenta or mashed potatoes with sauce spooned over.