Red Wine Braised Short Ribs
This red wine braised short ribs recipe makes a special meal when only comfort food will do. It has fall-off-the-bone tender ribs in a richly flavored red wine sauce!
Servings: 6
Ingredients
- 3.5-4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- 1 bottle dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt see note
- Pepper to taste
- 6 sprigs fresh thyme
- 2 tablespoons cornstarch
Instructions
- Preheat your oven to 300F.
- Season the short ribs with salt & pepper.
- Add the olive oil to a Dutch over medium heat, and once the pot is hot, sear half the short ribs for about 3-4 minutes/side or until nicely browned. Transfer to a plate and then repeat for the second batch. The ribs may release a lot of fat, and if they do, spoon some of the excess fat out, leaving about 1-2 tablespoons in the pot.
- Add the carrots and onions to the pot and sauté for 6-8 minutes or until they start to lightly brown.
- Stir in the garlic and tomato paste and cook for about a minute.
- Add the red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and thyme to the pot. Give it a stir, scraping up any browned bits from the bottom of the pot, and bring it to a simmer. Add the short ribs in as even of a layer as possible (some will likely stick out and that's ok). Cover and transfer to your oven and cook for 3-3.5 hours (the meat should be falling off the bone).
- Once the ribs are done, skim the fat off the surface (I just use a spoon to do this... don't worry about getting it all). Mix the cornstarch with 2 tablespoons of cold water until you've got a smooth mixture, then stir it into the pot. The sauce should thicken up right away but you can always bring it to a boil on the stove to activate the cornstarch if needed. Give it a taste and season with extra salt & pepper as needed.
Notes
- If you're not using sea salt or kosher salt, you may want to start with 1/2 teaspoon and add more once you've tasted it. This recipe needs enough salt to bring out the flavors, so definitely don't under-salt this one.
- Serves 6+ depending on how much people eat.
- Try the slow cooker version of this recipe if you prefer.
Nutrition
Calories: 501kcal | Carbohydrates: 13g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 624mg | Potassium: 907mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2753IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 5mg