Braised Red Wine Beef Short Ribs
This braised short ribs recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It’s an ideal dish for entertaining since short ribs are even better when allowed to rest overnight to reheat the following day
- 5 lb bone-in beef short ribs, cut crosswise into 2" pieces
- 1 tbsp Kosher salt and freshly ground black pepper
- 3 tbsp vegetable oil
- 3 medium yellow onions, chopped
- 3 medium carrots, peeled, chopped
- 10 flat leaf parsley
- 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 stalks celery chopped
- 1 head garlic, halved crosswise
- 2 fresh dried bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 8 sprigs fresh thyme
- 4 cups low-sodium beef stock
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Preheat oven to 350°. Season short ribs with salt and pepper.
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Heat oil in a large Dutch oven over medium-high.
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Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
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Pour off all but 3 Tbsp. drippings from pot.
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Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
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Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.
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Stir in wine, then add short ribs with any accumulated juices.
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Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
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Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
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Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.
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Strain sauce from pot into a measuring cup.
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Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
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Serve in shallow bowls over mashed potatoes with sauce spooned over.
Nutrition Per Serving
One serving contains: Calories (kcal) 566.1 %Calories from Fat 53.5 Fat (g) 33.8 Saturated Fat (g) 11.8 Cholesterol (mg) 131.8 Carbohydrates (g) 13.5 Dietary Fiber (g) 2.7 Total Sugars (g) 7.2 Net Carbs (g) 10.8 Protein (g) 48.2 Sodium (mg) 136.5