Garlic Braised Short Ribs With Red Wine
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds bone-in short ribs
at least 1 1/2 inches thick
- Kosher salt and freshly ground pepper
- 2 large heads garlic
halved crosswise
- 1 medium onion
chopped, about 10 ounces
- 4 ribs celery (about 8 ounces
chopped
- 2 medium carrots
chopped, about 6 ounces
- 3 tablespoons tomato paste
- 2 cups dry red wine
about half a bottle
- 2 cups beef stock or bone broth
plus more as needed, use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch
- 4 sprigs thyme
- 1 cup parsley
coarsely chopped
- 1/2 cup finely chopped chives
- 1 tablespoon finely grated lemon zest
Directions
- 1
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. 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.
- 2
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery 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.
- 3
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. 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 or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- 4
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- 5
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
Garlic Braised Short Ribs With Red Wine
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About this Recipe
Craving a truly comforting, deeply flavorful meal that warms you from the inside out? These Garlic Braised Short Ribs With Red Wine deliver a rich, restaurant-quality experience right in your home kitchen. It’s the kind of dish that turns a simple dinner into a special occasion, promising tender, succulent meat bathed in an aromatic sauce.
This recipe works its magic by combining robust flavors that are made for slow cooking. The generous amount of garlic, along with classic braising vegetables like onion, celery, and carrots, builds an incredibly complex aromatic foundation. A touch of tomato paste adds a vital layer of umami, while a hearty dry red wine and rich beef stock create a luxurious, savory liquid perfect for transforming tough short ribs into fork-tender perfection.
Prepare for an intensely satisfying meal with these braised short ribs. You can expect meat that effortlessly pulls away from the bone, infused with the savory depth of red wine and garlic. The accompanying sauce will be thick, glossy, and bursting with flavor, ready to coat your palate with every bite. The fresh parsley, chives, and bright lemon zest added at the end will provide a vibrant lift, cutting through the richness and leaving you with a perfectly balanced culinary experience.
Customizing this classic dish is straightforward. While bone-in short ribs are traditional, you could consider using boneless short ribs, adjusting for potential differences in cooking time. For the braising liquid, feel free to use bone broth for extra richness, or readily available beef bouillon dissolved in water. If beef stock isn't on hand, chicken stock works in a pinch to provide a flavorful base. Experiment with different robust herbs alongside thyme for varied aromatic notes.
Serve these magnificent Garlic Braised Short Ribs With Red Wine as the centerpiece of a cozy family dinner or an impressive gathering. They pair beautifully with creamy mashed potatoes, soft polenta, or crusty bread to soak up every last drop of the decadent sauce. A crisp green salad would offer a lovely counterpoint to the richness.