Red Wine Braised Short Ribs
These Red Wine Braised Short Ribs are the ultimate comfort food! Fall off the bone tender beef in a rich, luxurious sauce. An impressive but easy dinner.
Ingredients
- 4 lbs boneless short ribs trimmed & cut into 3 inch chunks
- 2 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 medium yellow onions diced
- 6 cloves garlic chopped
- 1½ tbsp tomato paste
- ¼ cup all purpose flour
- 2⅓ cups dry red wine
- 1 cup beef broth
- 2 tsp sugar
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 large carrots sliced ½ inch thick
Instructions
- Preheat oven to 325°F. Season short ribs with salt and pepper.
- Heat 1 tbsp oil in a Dutch oven. Sear half the short ribs on one side for 3-5 mins until browned. Repeat with remaining oil and ribs.
- Pour off all but 1 tbsp fat. Add onions; cook 5 mins until soft. Add garlic; cook 2 mins.
- Add tomato paste; cook 1 min. Add flour; cook 1 min, stirring.
- Add wine, broth, sugar, bay leaf, and thyme. Bring to a boil, scraping bottom.
- Return short ribs to pot. Cover and transfer to oven. Braise for 2 hours.
- Stir in carrots. Cover and braise 45-60 mins more until tender.
- Discard bay leaf and thyme. Skim fat from sauce. Serve over mashed potatoes or pasta.
Notes
- Trimming is Key: Trim all external fat and silver skin from the short ribs to prevent a greasy sauce.
- Make Ahead: This dish tastes even better the next day! Make it up to 2 days ahead and reheat gently on the stovetop or in the oven.
- Wine Choice: Use a dry red wine you enjoy drinking, such as Cabernet Sauvignon, Merlot, or a Pinot Noir.