A delicious recipe for wine braised short ribs that are tender and flavorful, perfect for a comforting meal.
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Wine Braised Short Ribs
Description
A delicious recipe for wine braised short ribs that are tender and flavorful, perfect for a comforting meal.
Ingredients
Scale
- 4big meaty short ribs (about3lbs total) excess fat trimmed
- kosher salt and pepper
- 1 tablespoonolive oil
- 1medium carrot scrubbed (no need to peel), diced
- 1stalk celery diced
- 1very large onion diced
- 6cloves garlic finely chopped
- 1 tablespoontomato paste
- 2 tablespoonsflour (use a glutenfree flour or omit for gf/Paleo)
- 1 ½ cupsdry red wine
- 2 cupswater
- 2bay leaves
- 1large sprig fresh thyme (sub½ teaspoondried)
Instructions
- Take the short ribs out of the refrigerator, season them generously on all sides with salt and pepper, then let them sit at room temperature for at least 30 minutes before cooking.
- Preheat the oven to 325 degrees. Add olive oil to a large dutch oven over high heat, then carefully lay the short ribs down in the hot oil. Let cook until deeply browned (about 5 minutes), then turn and brown on all remaining sides. Remove and let rest on a plate to collect all the juices.
- Drain all but one teaspoon of fat, then add the carrots, celery and onion. Lower the heat and let cook, stirring occasionally until softened, about 8 minutes. Add the garlic and continue cooking until the vegetables start to just barely brown, another 8 minutes.
- Add the tomato paste and stir around until it gets caramelized, about 3-4 minutes. Add the flour and cook for 1-2 minutes until it’s totally absorbed.
- Add the red wine and use a wooden spoon to scrape up all the bits stuck to the bottom of the pan. Add the water, bay leaves and thyme, then bring up to a boil.
- Place the short ribs back in the pan along with their juices, then spoon some of the liquid and vegetables over top. Cover and place in the oven for 1 ½ hours.
- Skim off any fat that accumulates on the top. Flip the short ribs onto the other side and add a bit more water to the pot if it’s getting dry. Cook for an additional 1 ½ – 2 hours or until the meat is falling off the bone.
- Remove from the oven, skim off any additional fat, then let rest in the pot until ready to serve.
- Serve the short ribs over mashed potatoes, polenta, risotto or egg noodles and be sure to spoon plenty of sauce over top.
Notes
For a gluten-free option, use gluten-free flour or omit it entirely.
Make sure to brown the short ribs well for the best flavor.
Let the short ribs rest in the pot before serving to enhance the flavor.
Nutrition
- Calories: 600
- Sugar: 3g
- Fat: 40g
- Carbohydrates: 10g
- Protein: 50g
