Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs is truly the dish that keeps on giving. Pair this with rice or mashed potatoes for dinner. The next day, you can shred your left overs and make yourself a nice bowl of rigatoni short rib ragu. You're welcome!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Bone-In Short Ribs
  • 4 tbsp Olive Oil
  • Kosher Salt
  • Black Pepper
  • 1 Large Yellow; diced
  • 8 Garlic Cloves; minced
  • 6 tbsp Tomato Paste
  • 10 Fresh Thyme Sprigs; leaves picked
  • 4 Large Carrots; peeled and quartered
  • 1/2 cup Balsamic Vinegar
  • 1 1/2 cup Full Bodied Red Wine
  • 2 cups Beef Broth

Equipment

  • Chopping Board
  • Chef's Knife
  • Dutch Oven
  • Wooden Spatula
  • Ladel

Method
 

  1. Preheat oven to 325F or 160C.
  2. Pat ribs dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed braising pan over medium-high heat. Once shimmering, sear short ribs on all sides until deep brown, 2–3 minutes per side. Set aside.
  4. Reduce heat to medium. Add onions and sauté 3–4 minutes until softened. Add garlic, tomato paste, thyme, and carrots. Cook 2–3 minutes, stirring frequently, until tomato paste darkens slightly.
  5. Pour in balsamic vinegar and let it reduce slightly for 1–2 minutes, scraping up browned bits. Add red wine and bring to a gentle boil for 2–3 minutes to cook off some alcohol. Stir in beef broth.
  6. Return short ribs to the pot, ensuring they are (mostly) submerged in liquid. Cover with lid and place in preheated oven. Braise 3 hours or until meat is fork-tender and falling off the bone.
  7. Remove from oven and let ribs rest in the braising liquid for 15–20 minutes. Skim excess fat from the surface if desired.
  8. Spoon ribs and vegetables onto plates, drizzle with braising sauce, and enjoy!

Notes

  • If you prefer a richer sauce, remove the beef from the dutch oven or braiser and skim excess fat from the surface using a large spoon. Reduce the braising liquid for another 5-10 minutes.