Wine Braised Short Ribs
Tender Wine Braised Short Ribs slow-cooked in rich red wine sauce with aromatic herbs and vegetables, creating a flavorful and hearty dish.
Ingredients
- 1 tablespoons olive oil
- 3 lbs bone-in short ribs (at least 4 pieces)
- 1 1/2 cups beef broth
- 1 cup wine Cabernet Sauvignon
- 1 celery stalk (diced)
- 1 carrot (diced)
- 1 tablespoon tomato paste
- 1 1/2 teaspoons minced garlic
- 1/2 large onion diced
- 1 bay leaf
- 1 spring oregano
- 1 spring thyme
- Salt pepper to taste
Directions
- 1
First, preheat the oven to 350°F.
- 2
Wash and dry the meat, then season it generously with salt and pepper.
- 3
In a 6 Qt Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
- 4
Add one diced onion and cook for 8-10 minutes, or until it becomes translucent and soft. Then add two diced celery stalks and two diced carrots, cooking for an additional 3-5 minutes.
- 5
Add three smashed garlic cloves and 2 tablespoons of tomato paste, cooking for a few more minutes.
- 6
Stir in 2 cups of wine, bring to a boil, then lower the heat to medium and simmer until it reduces by half, about 15-20 minutes.
- 7
Add 3 cups of beef broth and stir.
- 8
Return the meat to the pot and add bay leaves, thyme, and oregano.
- 9
Cover with the lid and move to the oven.
- 10
Cook for 2 ½-3 hours, or until the ribs are tender.
- 11
Transfer the meat to a plate and cover with foil.
- 12
Strain the sauce, discarding the vegetables.
- 13
Pour the liquid back into the pot and simmer until it thickens.