Red Wine Braised Beef Short Ribs
Indulge in luxurious red wine braised beef short ribs, slow-cooked to melt-in-your-mouth tenderness for an elegant, comforting meal.
Ingredients
- 4 lbs beef short ribs
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 2 cups dry red wine Cabernet, Merlot, Pinot Noir
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Fresh parsley chopped (for garnish)
Instructions
Preheat the Oven
- Set your oven to 325°F (165°C). This low, even heat ensures a gentle braise, yielding optimal tenderness through extended cooking.
Season and Sear
- Generously season beef ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear ribs on all sides until beautifully browned. This step builds complexity in flavor.
Sauté Aromatics
- Lower heat to medium, add onions, carrots, and celery, cooking until softened. Stir in garlic and tomato paste, cooking briefly to release aroma and sweetness.
Deglaze with Wine
- Pour in red wine and bring to a simmer, scraping up all flavorful browned bits. Let reduce slightly to intensify its essence.
Add Herbs and Broth
- Add beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Nestle ribs in the liquid, ensuring they are mostly submerged.
Bake in the Oven
- Cover and transfer to the oven. Let braise for 2½ to 3 hours, until meat is fork-tender and falling off the bone.
Finish and Serve
- Remove from oven, skim any fat from surface, discard herbs and bay leaves. Garnish with parsley and serve hot on a bed of creamy mash, polenta, or crusty bread.