Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.
5 stars (24 ratings)
Ingredients
4poundsbeef short ribs
Kosher salt and freshly ground black pepper, to taste
⅓cupall-purpose flour
3tablespoonsolive oil
1sweet onion, chopped
2large carrots, cut into 1-inch pieces
2ribscelery, chopped
3 tablespoonstomato paste
3clovesgarlic, minced
2cupsdry red wine
1 ½cupsbeef stock
2tablespoonsbalsamic vinegar
3sprigsfresh thyme
1sprigfresh rosemary
1bay leaf
Instructions
Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
Stir in tomato paste and garlic until fragrant, about 1 minute.
Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
Serve beef with juices immediately with mashed potatoes, if desired.