Red Wine Braised Short Ribs
This is comfort food at its finest - short ribs that fall apart with a fork after braising low and slow in red wine. The braising liquid becomes an insanely rich sauce that's perfect over mashed potatoes.
Ingredients
Ingredients (~8 servings)
- ~6 lbs bone-in English-cut short ribs
- 1 Tbsp neutral oil
- 1 Tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and finely diced
- 4 celery ribs, finely diced
- 5 garlic cloves, minced
- 3 Tbsp all-purpose flour
- 3 Tbsp tomato paste
- 1 1/2 Tbsp dijon mustard
- 3 cups bold red wine, like Bordeaux or Merlot
- 3 cups beef stock
- 12 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 3 fresh bay leaves
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Pat short ribs dry and season with salt and pepper.
- Sear ribs in hot oil until deeply browned, working in batches.
- Remove ribs and sauté onions, carrots, and celery until caramelized.
- Add garlic, then tomato paste and cook until darkened.
- Sprinkle flour and cook for 2-3 minutes.
- Whisk wine, mustard, and beef stock together.
- Pour liquid into pot, scraping browned bits from bottom.
- Return ribs to pot with herb bundle and bay leaves.
- Cover and braise in 350F oven for 3-3.5 hours until fork-tender.
- Rest 30 minutes before serving.
- Remove herbs and season braising liquid to taste.
- Serve over mashed potatoes or polenta.
Notes
Use a Dutch oven for best results. Meat should be nearly falling off the bone when done.