Red Wine Braised Short Ribs

These Red Wine Braised Short Ribs might just be one of the best recipes I’ve ever shared! It’s my favorite and the ultimate comfort food. They’re also perfect for the holidays, so you have to try it! I hope you love it as much as we do – enjoy!

How To Make My Red Wine Braised Short Ribs

Here’s a video of how I made my Red Wine Braised Short Ribs! For another delicious dish, check out Everyone’s Favorite Pot Roast recipe.

View this post on Instagram

A post shared by Erin O'Brien (@erinnobrienn)

Ingredients

• 5 pounds bone-in beef short ribs
• 1 yellow onion, diced
• 2 large carrots, peeled and diced
• 1 whole head of garlic, top cut off
• 3 sprigs fresh rosemary
• 1 bunch fresh thyme
• 5 sprigs fresh oregano
• 3 tablespoons tomato paste
• 4 tablespoons neutral high smoke point oil (I use avocado)
• 4 to 5 cups beef stock
• 1 750-mL bottle of red wine (I used a cabernet sauvignon)

Recipe Method

1. Preheat the oven to 350 degrees. Season the short ribs generously with salt and freshly cracked black pepper (about 3 to 4 teaspoons of each for the whole 5 pounds of short ribs).
2. In a large dutch oven, heat the oil over high heat. Once the oil is hot and shimmering, sear the short ribs on all sides. Be careful not to overcrowd your pot and work in batches if needed. Once you have a golden brown sear on all sides, remove them and set aside on a plate.
3. Once all short ribs are seared, turn off the heat. Allow the leftover oil in the dutch oven to cool down a bit (about 5 minutes). Drain the leftover oil into a heat-proof container, reserving about 2 tablespoons of the oil in the dutch oven.
4. Over medium high heat, bring the oil to temperature again. Once the oil is hot and shimmering, add in the onion and carrots. Cook, stirring occasionally, until tender, about 8 to 10 minutes. Then add in the tomato paste and cook with the veggies for another 8 to 10 minutes over medium high heat, stirring frequently so that it doesn’t burn.
5. Keeping the heat at the same temperature, add about 1 cup of the red wine to the dutch oven, scraping any bits from the bottom. Allow the wine to almost fully cook out – you’ll have a thick paste with the veggies. Add another cup of wine and repeat the same process. Reduce the wine to about half.
6. Add in the beef stock and bring it to a boil. Add the short ribs back in along with the head of garlic and fresh herbs. Bring the pot to a boil, then cover and braise in the oven for 2 to 2.5 hours or until the short ribs are fork tender.
7. Once the short ribs are are tender, remove and set aside on a plate. Strain the remaining veggie mixture and braising liquid through a fine mesh sieve. Transfer the strained liquid to a saucepan and bring to a boil. Then reduce to a simmer and cook, stirring occasionally, until reduced and thick enough to coat the back of a spoon.

Hot Tips

• Option to thicken the sauce quickly with a corn starch slurry: If you don’t have time to reduce the sauce as detailed above, whisk together a corn starch slurry using 1 part corn starch to 2 parts cold water. Add this while simmering the sauce, whisking constantly as you pour it in until well combined.
• Option to blend the sauce with the veggies instead: Alternatively, after step 6, you can remove the garlic peel and herbs from the pot and use an immersion blender (or transfer to a heat-proof blender) to create a thicker veggie-packed sauce. I personally prefer the above method but this is another way to enjoy the dish!