Red Wine-Braised Short Ribs

10 Nov

I found this recipe 2 years ago in Bon Appetit magazine and instantly knew it would be a hit.

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It is the perfect cold-weather food for a nice night staying indoors with a fire going and something good on the tv! Or if you are having a casual dinner with a couple friends…..It’s so darn good!!

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This dish couldn’t be simpler to throw together. You brown the meat, cook the veggies, pour in the liquids and the meat, and then toss in the herbs.

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Here is a before shot – this is right before the dish braises in the oven for 2 hours:

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And now here is a shot once the dish comes out of the oven. I cant stand how good this is:

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For some reason, we didn’t serve with mashed potatoes. We were feeling more like potato pancakes instead.

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The best thing about this recipe is that once you do a few mins of prep-work upfront, you just have to let the dutch oven do its magic in the oven for a couple hours. I really urge you to give this a try – it’s an unfancy gourmet dinner that will please everyone!

Red Wine-Braised Short Ribs

Ingredients:

  • 5 pounds bone-in beef short ribs, cut crosswise into 2” pieces
  • Salt and pepper
  • 3 tblsp vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 bottle of dry red wine (preferably a cab)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head garlic, halved crosswise
  • 4 cups low-salt beef stock

Directions:

Preheat oven to 350.

Season short ribs with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tblsp drippings from the pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.

Add flour and tomato paste and cook stirring constantly until well combined and deep red (2-3 minutes). Stir in wine, then add short ribs with any accumulated juices. Bring to a boil then lower heat to medium and simmer until wine is reduced by half – about 25 minutes.

Add all herbs to the pot along with garlic. Stir in the stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender – about 2 – 2.5 hours.

Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned on top.

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3 Responses to “Red Wine-Braised Short Ribs”

  1. Annie November 10, 2013 at 3:55 pm #

    Another great recipe! I will definitely be making this one – love slow-cooked shortribs and this couldn’t be easier!

  2. Kelly Paul November 10, 2013 at 3:00 pm #

    Ever time I see one of your posts, I want to run out to the market IMMEDIATELY and buy the ingredients to make it. These look amazing!

    • lmullane November 10, 2013 at 6:59 pm #

      Thanks Annie – this is seriously easy-peasy casual gourmet….And Kel – you will LOVE this…..you’ve gotta try it! Thanks so much for the positive comments 🙂

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