Red Wine Braised Short Ribs
These Red Wine Braised Short Ribs are cozy and comforting. Beef short ribs fall off the bone after being braised in a savory red wine sauce. Simpler than you think, this dinner is a classic!
Servings: 4 servings
Equipment
- Large Dutch Oven
Ingredients
- 4 1/2 lbs beef short ribs
- 2 tsp salt
- 1 Tbsp freshly cracked pepper
- 2 Tbsp olive oil
- 2 carrots, peeled and chopped
- 2 yellow onions, sliced
- 2 cloves garlic, minced
- 750 ml bottle dry red wine, such as Côte du Rhône
- 1 cup beef stock
- 2 bay leaves
- 5 sprigs fresh thyme
Instructions
- Set a large dutch oven over medium heat, swirling olive oil on the bottom.
- Season the short ribs with salt and pepper. Transfer to dutch oven, browning short ribs on all sides. You'll likely need to do this in batches, and it should take about 10 minutes. Remove browned short ribs from the pan and set aside on a plate.
- Add chopped carrot, sliced onion, and minced garlic to the pan. Saute until fragrant, about 4 minutes. Return short ribs to the pan and pour in the wine and beef stock. Add bay leaves and thyme, tucking them into the liquid. Bring the mixture to a simmer.
- Remove from heat, add the lid to the dutch oven, and move to a 325 degree oven fror 2 1/2 hours, or until the ribs are tender and falling away from the bone easily.
- Serve braised short ribs with mashed potatoes and roasted vegetables.