Description
This rich and hearty recipe features tender red wine braised short ribs cooked slowly in a Dutch oven to develop deep flavors and melt-in-your-mouth texture. The ribs are browned, then simmered with aromatic vegetables, red wine, and herbs for a comforting main dish perfect for special dinners or cozy occasions.
Ingredients
Scale
Meat
- 3-4 pounds bone-in short ribs
Vegetables
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, crushed
Liquids & Oils
- 2 tablespoons olive oil
- 2 cups red wine (Cabernet Sauvignon)
- 3 cups beef broth
Herbs & Seasonings
- Bay leaves (2-3)
- Thyme (1-2 teaspoons, fresh or dried)
- Oregano (1 teaspoon, dried)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season Short Ribs: Generously season the bone-in short ribs with salt and freshly ground black pepper on all sides to enhance the flavor.
- Brown the Short Ribs: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides until a deep crust forms, about 3-4 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same Dutch oven, add diced onions and sauté until translucent, about 5 minutes. Add diced carrots and celery, cooking until slightly tender, approximately 5 minutes more.
- Add Garlic and Tomato Paste: Stir in crushed garlic and about 1-2 tablespoons of tomato paste (inferred from the cooking step) and cook until fragrant, about 1-2 minutes.
- Deglaze with Red Wine: Pour in 2 cups of Cabernet Sauvignon red wine, scraping up any browned bits from the bottom of the pot. Simmer the wine until it reduces by half, which should take around 5-7 minutes.
- Add Broth and Herbs: Pour in 3 cups of beef broth and add bay leaves, thyme, and oregano. Return the browned short ribs to the pot, nestling them into the liquid.
- Braise in the Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Braise for 2½ to 3 hours until the short ribs are fork-tender and flavorful.
- Rest and Finish Sauce: Remove the ribs from the pot and let them rest for a few minutes. Strain the cooking liquid, then thicken the sauce if desired by simmering or adding a slurry. Serve the ribs with the rich sauce.
Notes
- Use a good quality dry red wine like Cabernet Sauvignon for best flavor.
- Brown the ribs well to build deep flavor through the Maillard reaction.
- Tomato paste is a key ingredient for richness and umami; about 1-2 tablespoons is recommended.
- Braising time can be extended for even more tender meat, up to 3 hours and 30 minutes if needed.
- Leftovers keep well refrigerated for 3-4 days and freeze beautifully.
