Comfort Food 101: Red Wine Braised Short Ribs
Updated: Feb 13
There are foods in the weekend in the winter months that I like to season, braise put in the oven and walk away from as I binge watch some tv or take the kids to one of their many weekend activities. This recipe is one of those items. Slow roasts for almost four hours and is fall of the bone perfect when done. Hears another secret, refrigerate them after you finish cooking, wait a day and reheat in same pot and they are even better the next day because flavors have been given even more time to meld. Take my advice on this, you want to make this recipe and you might even want to double the ingredients bc there will be no leftovers. If there are for some crazy reason, shred the meat and use it for tacos the next night. Dinner x 2. You're welcome!
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
1/4 cup of flour
Kosher salt and freshly ground pepper
8 cloves of garlic, peeled not chopped
1 medium onion chopped
3 tablespoons of Worcestershire sauce
2 medium carrots chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock
4 sprigs thyme
4 sprigs of rosemary
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper and a dusting of flour. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Reduce heat to medium, and add garlic and cook, undisturbed, until golden brown and fragrant about 1 to 2 minutes. Add onion and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme and rosemary. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone about 3½ to 4 hours.
Using tongs, remove the ribs from the pot, or keep them in and serve from the dutch oven. Season with salt and pepper and serve alongside mashed potatoes or rice or noodles, your choice.