240 minutes
A rich and flavorful dish featuring tender, slow-braised short ribs in a savory red wine and garlic sauce.
tablespoons
Bone-in Short Ribs
0 lb
to taste
to taste
Large Onion, chopped
each
Carrots, peeled and chopped
each
Celery Stalks, chopped
each
Garlic Clove, peeled and smashed
each
tablespoons
0 oz
cups
sprigs
sprigs
each
1. Preheat the Oven
Preheat your oven to 325°F (165°C).
2. Heat the Oil
In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat until it shimmers.
3. Season the Short Ribs
While the oil is heating, generously season the short ribs with salt and freshly ground black pepper.
4. Sear the Short Ribs
Once the oil is hot, work in batches to sear the short ribs until they are deeply browned on all sides, about 3-4 minutes per side. Transfer the short ribs to a plate and set them aside.
5. Cook the Vegetables
Reduce the heat to medium and add the chopped onion, carrots, and celery. Cook these vegetables, stirring occasionally, until they start to soften and caramelize, about 5-7 minutes. Add the garlic cloves and cook for another 2 minutes.
6. Add Tomato Paste
Stir in the tomato paste and cook it with the vegetables for about 2 minutes.
7. Deglaze with Wine
Pour in the entire bottle of red wine, scraping up any browned bits stuck to the bottom of the pot. Bring the wine to a boil and let it reduce by half, which should take around 10 minutes.
8. Add Broth and Herbs
Return the short ribs to the pot along with any accumulated juices. Add the beef broth, thyme, rosemary, and bay leaves. Ensure the ribs are mostly submerged in the liquid. Bring the mixture to a gentle simmer.
9. Braise the Short Ribs
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for about 2.5 to 3 hours, or until the meat is incredibly tender and falls off the bone easily.
10. Remove and Serve
Remove the pot from the oven. Take out the short ribs and place them on a serving platter. Discard the herb sprigs and bay leaves from the sauce. Optionally, strain the sauce or use an immersion blender to puree the vegetables into the sauce. Taste and adjust the seasoning with salt and pepper as needed. Serve the short ribs with the sauce spooned over the top.
Replace short ribs with beef chuck roast for a different cut with adjusted cooking times.
Add mushrooms and soy sauce to the mirepoix for earthiness and umami.
Swap out the red wine for a white like Chardonnay for a lighter, more acidic braise, or a fortified wine like Madeira or Port for richness and sweetness.
Use beef or chicken stock with tomato paste or crushed tomatoes for a traditional braising liquid.
Use soy sauce, star anise, and Chinese five-spice with Shaoxing wine for an Asian variation.
Use well-marbled ribs and a robust wine you'd enjoy drinking, like Cabernet Sauvignon or Merlot.
Strain and reduce the braising liquid after the ribs are tender to concentrate flavors and achieve a velvety texture.
Braise at around 325°F (165°C) and allow 2.5 to 3 hours for the short ribs to become fork-tender.
Pat the short ribs dry before searing to achieve a deep brown crust, crucial for flavor development.
Scrape up the browned bits from the pan with red wine after sautéing aromatics to incorporate those flavors into your sauce.
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