Braised Short Ribs
Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.
Ingredients
- 4 pounds bone-in short ribs
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 2 ribs celery, chopped
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Equipment
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.