210 minutes
Savor the rich, deep flavors of tender short ribs braised in a luxurious red wine sauce, complemented by earthy mushrooms and aromatic herbs. This dish is a classic comfort food that's perfect for a cozy night in.
Large Short Ribs, trimmed
each
tablespoons
Crimini Mushrooms, quartered
cups
Shallots, peeled and halved
each
cloves
Medium Carrot, large dice
cups
bunch
sprigs
tablespoons
cups
Beef Stock
cups
tablespoons
Chives, finely chopped
tablespoons
1. Prep
Preheat the oven to 325F. Trim any excess fat or silverskin from the short ribs. Season the ribs on all sides with salt. Quarter the mushrooms, chop the carrot, and halve the shallots. Tie the sprigs of herbs together with twine to make them easier to remove at the end.
2. Sear Meat
In a heavy-bottomed pot or Dutch oven, heat the avocado oil over medium-high heat. Add the short ribs and sear on all sides until well browned, about 3-4 minutes per side. Remove the ribs and set aside.
3. Cook Vegetables
In the same pot, reduce heat to medium. Add the shallots cut side down with a pinch of salt and caramelize them removing from the pot and setting aside. Add the mushrooms and carrots with another pinch of salt, and cook until the vegetables start to soften, about 5 minutes. Remove them from the pot and set aside.
4. Caramelize Paste
Stir in the tomato paste and cook for 3-4 minutes to caramelize, which will give the sauce a rich, complex flavor.
5. Add Aromatics
Add the garlic and herbs to cook for a couple minutes longer. If the bottom of the pot is starting to get too dark, just add a splash of water and scrape the bottom clean.
6. Deglaze
Pour in the red wine, scraping the bottom of the pot to release and fond into the sauce. Let the wine reduce by at least 80% before moving onto the next step.
7. Add Cooking Liquid and Meat
Add about half of the stock to the pot and stir to combine. Return the short ribs to the pot and add more stick until the short ribs are about 1/2 to 2/3 covered with stock. Add a pinch of salt and bring to a simmer.
8. Add Umami Booster
Add the soy sauce to the pot and stir to combine.
9. Braise
Cover the pot with a lid and transfer to a preheated 325°F (163°C) oven. Braise for about 2 1/2 hours, or until the meat is nearly fork-tender.
10. Add Veggies
Remove the lid from the pot and add the vegetables into the braise, making sure they're submerged in the liquid.
11. Finish Braise
Return the braise to the oven without a lid and continue to braise for another hour or until the vegetables are tender, yet not mushy, and the meat is fork tender. Leaving the lid off will let the sauce reduce and concentrate in flavor.
12. Finishing Ingredients
Remove the pot from the oven and let it rest for at least 30 minutes. Adjust the seasoning with salt if needed. Plate the ribs with the vegetables and a bit of sauce, garnishing with the sliced chives.
Look for well-marbled short ribs, as the fat contributes to the flavor and tenderness of the meat. Opt for bone-in short ribs for more flavor.
Achieve a good, deep sear on the short ribs to develop rich flavor. Do it in batches to avoid crowding.
Use a good-quality red wine that you would enjoy drinking, such as a Cabernet Sauvignon or Pinot Noir, as it's a primary flavor component.
Remove the ribs and strain the sauce, then reduce it to concentrate flavors and skim off excess fat for a cleaner taste.
Deglaze the pan with wine after searing meat and sautéing vegetables, scraping up all the browned bits for added flavor.
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