Description
A comforting and elegant dish of tender short ribs braised in red wine, perfect for family dinners.
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds bone-in short ribs (8-10 pieces)
- Salt and pepper to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, crashed
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon wine
- 3 cups beef broth
- 2 bay leaves
- 1 spring thyme
- 1 spring oregano
Instructions
- Preheat the oven to 350°F.
- Rinse and pat dry the meat; season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; brown the meat in batches for 5-6 minutes each side, then set aside.
- Add onion and cook for 8-10 minutes until translucent; add celery and carrots, cooking for an additional 3-5 minutes.
- Add garlic and tomato paste, cooking until fragrant.
- Stir in wine, boil, then reduce heat and simmer until reduced by half.
- Add beef broth, scraping the bottom of the pot to lift browned bits; return meat to the pot.
- Add bay leaves, thyme, and oregano; cover and transfer to the oven.
- Cook for 2 ½-3 hours until tender; strain sauce before serving.
- Serve with sauce and garnish with herbs.
Notes
Use fresh herbs for better flavor; perfect for meal prep and makes excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American