Ingredients5 lb. bone-in beef short ribs, cut crosswise into 2″ pieces Kosher salt and freshly ground black pepper 3 Tbsp. vegetable oil 3 medium yellow onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 3 Tbsp. all-purpose flour 1 Tbsp. tomato paste 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon) 10 sprigs flat-leaf parsley 8 sprigs freesh thyme 4 sprigs fresh oregano 2 sprigs fresh rosemary 2 fresh or dried bay leaves 1 head of garlic, halved crosswise 4 cups low-sodium beef stock
PreparationStep 1 Preheat the oven to 350 degrees Fahrenheit. Short ribs should be seasoned with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Brown the short ribs on all sides in two batches, about 8 minutes per batch. Place the short ribs on a platter. Remove all but 3 tablespoons of the drippings from the pot. Step 2 Cook the onions, carrots, and celery in a pot over medium-high heat, turning frequently, until the onions are browned, about 5 minutes. Cook, stirring regularly, until the flour and tomato paste are well mixed and deep crimson, about 2-3 minutes. Stir in the wine, then add the short ribs and any liquids that have gathered. Bring to a boil; decrease heat to medium and simmer for 25 minutes, or until wine is reduced by half. Add all herbs and garlic to the saucepan. Stir in the stock. Bring to a boil, then cover and place in the oven. Step 3 Cook for 2–212 hours, or until the short ribs are tender. Place the short ribs on a plate. Pour sauce into a measuring cup after straining it from the pot. Remove fat from the surface of the sauce and discard; season with salt and pepper to taste. Serve in small dishes over mashed potatoes, spooned with sauce.
Nutrition Per ServingCalories (kcal) in one serving Calories from Fat: 566.1% 53.5 Fat (g) 33.8 g Saturated Fat 11.8 mg Cholesterol 131.8 g Carbohydrates 13.5 g dietary fiber 2.7 g Total Sugars 7.2 Net Carbohydrates (g) 10.8 g protein 48.2 mg sodium 136.5
What are Red-Wine-Braised Short Ribs?
Red-Wine-Braised Short Ribs are a rich and savory dish produced by slow-cooking beef short ribs in a braising broth made of red wine. The ribs are seared to generate a caramelized exterior before being simmered in a mixture of red wine, broth, aromatic vegetables, and herbs until the meat is soft and luscious.
What cut of meat is used for Red-Wine-Braised Short Ribs?
Red-Wine-Braised Short Ribs are produced from beef short ribs, notably the meaty, bone-in rib parts. Slow cooking methods are ideal for these cuts since the lengthy cooking period breaks down the collagen, resulting in tender and delicious meat.
Can I use any red wine for braising short ribs?
While any red wine can be used to braise short ribs, a full-bodied red wine with strong characteristics is preferable. Cabernet Sauvignon, Merlot, Syrah, and Zinfandel are all good choices. The wine enhances the overall flavor of the dish by adding depth and richness to the braising liquid.
Can I make Red-Wine-Braised Short Ribs ahead of time?
Yes, you may make Red-Wine-Braised Short Ribs ahead of time. In fact, they frequently taste better when warmed. After braising and cooking, the ribs can be refrigerated for up to 2 days. During this period, the flavors will further combine, producing in a more flavorful and tender meal. Before serving, gently reheat on the stovetop or in the oven.