Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Maria Helm Sinskey

Maria Helm Sinskey

March 29th, 2018

Red Wine Braised Short Ribs

Serves 4
3 hours 30 minutes total time
1 hour active time

Meaty ribs with less fat are ideal so you may need to seek out a butcher shop. Otherwise, you’re at the mercy of pre-packaged grocery store meat, which typically includes more fatty ribs than you’ll want. Serve this dish with root vegetables or buttered egg noodles.

4 pounds beef short ribs, about twelve 3-inch ribs
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
8 large garlic cloves, thinly sliced
1 large onion, cut into medium dice
3 large carrots, peeled and cut into 1-inch pieces
​2 celery stalks, thinly sliced
3 cups dry red wine
1 cup diced tomatoes, medium diced
6 thyme sprigs
6 flat-leaf parsley sprigs
2 bay leaves

Preheat the oven to 350˚F.

Season the short ribs on all sides with salt and pepper.

Heat the olive oil in a braising pan or Dutch oven (with a lid, that you will need later) over medium-high heat. Add the short ribs in batches to avoid crowding. Brown the ribs well on all sides, 10 to 15 minutes per batch. Transfer to a baking sheet and reserve.

Drain the fat from the pan and add the butter to melt. Stir in the garlic, onion, carrots and celery and cook, stirring occasionally, until the vegetables begin to brown, 4 to 5 minutes. Season with salt and pepper, pour in the red wine, and bring to a boil until the liquid is reduced by about 5 minutes. Put the short ribs in the pan and add 1 cup of water, the tomatoes, thyme, parsley, and bay leaves. Bring the liquid to a simmer, cover the pan, and transfer to the oven for 1 hour.

Turn each rib over in the liquid, cover the pan, and cook for another 45 minutes.

Turn the ribs back over, carefully pour in 1 cup of water and cook uncovered for 45 minutes, checking the pan occasionally to make sure the pan juices do not become dry. If they do, add water ½ cup at a time to keep the pan juices and vegetables from burning.

Remove the pan from the oven. Using a slotted spoon, transfer the short ribs to a serving platter. Drain the juices through a coarse-mesh strainer into a medium saucepan. Push as much of the soft vegetables through the strainer as possible. This will give the pan juices body and flavor. Discard the vegetables and herbs remaining in the strainer. The pan juices should have the consistency of light gravy. Add water to dilute if it is too thick. Bring the liquid to a boil and taste for seasoning. Pour some of the juice over the short ribs to moisten and serve the remaining on the side.

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Can you also use boneless Short ribs?

Great questions! Without the bones, you might lose a little flavor for the gravy but it should still turn out well. We'd love to hear how it turns out, let us know!
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