When it comes to comfort food, red wine braised short ribs always hits the mark. The slow braising process transforms the ribs into melt-in-your-mouth perfection, while the wine adds layers of depth and warmth to the dish. Whether you’re hosting a cozy dinner party or craving a hearty meal on a quiet evening, this dish is sure to impress with its simple yet sophisticated taste. Get ready to fill your home with the irresistible aromas of slow-cooked goodness.
Ingredients
2 tablespoons olive oil
3-4 pounds bone-in short ribs
1 large onion diced
2 stalks celery diced
2 carrots diced
3 cloves garlic crashed
2 tablespoons tomato paste
2 cups red wine (cabernet sauvignon or a red blend is perfect!)
3 cups beef broth
2 bay leaves
1 spring thyme
1 spring oregano
Instructions
Preheat the oven to 350°F.
Pat dry the meat and generously season with salt and pepper.
Heat 2 tbsp olive oil in a 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add 1 diced onion and cook for 6-8 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
Add 3 cloves of smashed garlic and 2 tbsp tomato paste. Cook for a few more minutes.
Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 10-15 minutes.
Add 3 cups beef broth and stir.
Transfer the meat back to the pot, add bay leaves, thyme and oregano.
Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender. (I recommend checking around the 2 hour mark!)
Transfer the meat to the plate and cover to keep warm.
Strain the sauce and discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens. (To speed up thickening, create a slurry by mixing cornstarch and water in a separate bowl, then add to the sauce.)
Tips and Tricks
I paired the meat with mashed potatoes and broccolini! Such a good combo!
If you don't want to use wine in your dish, substitute the wine for more beef broth.
I've found that leaving them in the oven for the full 3 hours have the best results!
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