Red Wine Braised Beef Short Ribs

Shopping list

• 4 lbs beef short ribs — bone-in or boneless

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• 2 tbsp olive oil

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• 1 tbsp all-purpose flour — for dusting

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• salt — to taste

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• black pepper — freshly cracked, to taste

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• 1 large yellow onion — roughly chopped

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• 2 large carrots — cut into 1-inch chunks

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• 2 stalks celery — chopped

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• 4 cloves garlic — smashed

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• 2 tbsp tomato paste

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• 2 cups dry red wine — Cabernet Sauvignon or Pinot Noir

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• 2 cups beef broth

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• 2 sprigs fresh rosemary

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• 3 sprigs fresh thyme

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• 2 bay leaves

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Step by step

1. 1

   Preheat oven to 325°F (165°C). Pat short ribs dry, season liberally with salt and pepper, and dust lightly with flour.

2. 2

   Heat olive oil in a Dutch oven over high heat. Sear short ribs for 3– 4 minutes per side until deeply browned on all sides. Remove and set aside.

3. 3

   Add onion, carrots, and celery to the pot, cooking for 5 minutes until softened. Add garlic and tomato paste; cook for 2 minutes until fragrant and darkened.

4. 4

   Pour in the red wine, scraping up all browned bits from the bottom. Simmer for 5– 7 minutes until the liquid reduces by half.

5. 5

   Stir in beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot, ensuring they are partially submerged.

6. 6

   Cover with a tight-fitting lid and bake in the oven for 2.5 to 3 hours until meat is tender and falls apart with a fork.

7. 7

   Transfer short ribs and carrots to a plate. Strain the remaining liquid into a saucepan, skim off excess oil, and simmer over medium-high heat for 8– 10 minutes until thickened into a glossy reduction.

8. 8

   Plate the short ribs and carrots, ladle the hot red wine reduction generously over top, and serve hot!