Braised Short Ribs
User Reviews
5.0
87 reviews
Excellent
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
4 servings
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Course
Main Course
Braised Short Ribs
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Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.
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Ingredients
- 4 pounds bone-in short ribs
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion chopped
- 2 large carrots cut into 1-inch pieces
- 2 ribs celery chopped
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 2 cups dry red wine
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 prigs fresh thyme
- 1 prig fresh Rosemary
- 1 bay leaf
Instructions
- Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
- Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
- Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
- Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
- Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
- Serve beef with juices immediately with mashed potatoes, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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