Red Wine Braised Short Ribs

4.97 from 30 votes

If you have never tried red wine braised short ribs you are missing out on one of life's greatest food pleasures! This is comfort food at it's finest!

Prep Time30

Cook Time2 30

Total Time3

Course: Dinner

Cuisine: American

Servings:

Calories: 668kcal

Author: Andrea Mut

Equipment

6-7 L soup pot or Dutch oven

Ingredients

4-5 lbs (1.8 kg – 2.2 kg) Beef short ribs
Salt and pepper
2 tablespoon olive oil or other neutral cooking oil
1 large Spanish onion, large dice
2 medium carrots, large dice
2 stalks celery
6 cloves garlic smashed
3 tablespoon tomato paste
3 tablespoon all purpose flour or gluten free alternative
2 cups red wine
4 cups chicken stock, low or no sodium
3 sprigs fresh thyme
3 bay leaves
1 bunch parsley stems
chopped fresh parsley for garnish (optional)

Instructions

Preheat oven to 325 degrees F. Season ribs with salt and pepper on both sides. Be generous with the salt.
4-5 lbs (1.8 kg – 2.2 kg) Beef short ribs
In a large Dutch oven heat oil over medium high heat. Working in 2 or 3 batches, brown ribs on all sides creating a nice deep colour. This will take 15 to 20 minutes. Try not to over crowd the pan. This will cause steaming instead of searing which will prevent the meat from browning.
2 tablespoon olive oil or other neutral cooking oil
Transfer to a dish and set aside. Remove all but about 2-3 tablespoon of the oil left in the pot.
Lower heat to medium low and add onions, carrots, celery, and garlic. Sautee, stirring frequently, until vegetables start to soften and brown. 5-7 minutes.
1 large Spanish onion,, 2 medium carrots,, 2 stalks celery, 6 cloves garlic
Add tomato paste and sprinkle with flour. Stir constantly until well combined and a deep red colour, 2-3 minutes.
3 tablespoon tomato paste, 3 tablespoon all purpose flour or gluten free alternative
Add the wine and stir, scraping up all the bits that have stuck to the bottom of the pan. Pour in the stock and stir to combine.
2 cups red wine, 4 cups chicken stock, low or no sodium
Add ribs and any accumulated juices, making sure the meat is mostly submerged in the liquid. You can add a bit more wine or stock if necessary. Bring to a boil.
Add thyme, bay leaves, and parsley stems. Cover and place in preheated oven for 2 ½ hours or until meat is falling off the bone. This cooking time will vary depending on how big or small the ribs are.
3 sprigs fresh thyme, 3 bay leaves, 1 bunch parsley stems
Remove ribs, and any meat that has fallen off, from the sauce and set aside. Skim any fat from the top with a spoon. Strain the sauce (optional) , pressing the vegetables to extract all the flavour. Taste and add salt and pepper if needed.
Serve ribs with the sauce on a bed of mashed potatoes, cauliflower mash, or with crusty bread. Garnish with chopped fresh parsley (optional).

Notes

Storage - Store ribs and sauce together in an airtight container and refrigerate for up to a week. This dish also freezes well for up to 3 months.

Because this dish is already very rich, I use chicken stock instead of beef stock. However, you can use beef stock as well.

See above post for substitutions and pro tips!

Nutritional Facts are based on ⅛th of the recipe and are an estimation only.

Nutrition