Braised Short Ribs
These red wine braised short ribs are cooked low and slow in a Dutch oven until fall-off-the-bone tender. The rich sauce and deep beefy flavor deliver cozy, melt-in-your-mouth comfort!
Ingredients
- 6 beef short ribs or beef tips , bone-in
- 1 ½ teaspoons Kosher salt , plus more to taste
- 1 ½ teaspoons ground black pepper , plus more to taste
- 2-3 Tablespoon olive oil
- 3 cloves garlic , crushed
- 1 yellow onion , chopped
- 2 carrots , peeled and chopped
- 2 Tablespoons tomato paste
- 1 cup dry red wine (Pinot Noir)
- 2 cups low-sodium beef stock
- 1 sprig rosemary
- 2 bay leaves
For serving: Mashed potatoes
Instructions
- Prep. Sprinkle beef short ribs all over with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Allow to sit 15-20 minutes.
- Preheat the oven to 325°F. In a large, ovenproof pot, heat 2-3 Tablespoons oil over medium-high heat. Add half the ribs and sear 5 to 7 minutes, or until brown on all sides. Remove and repeat with remaining ribs.
- Turn down heat to medium. Add the chopped onion and cook 3 minutes, or until translucent. Stir in 3 cloves garlic and 2 large chopped carrots and cook 5 minutes, or until tender. Stir in 2 Tablespoons tomato paste. Next, add 1 cup red wine, 2 cups broth, 1 sprig rosemary, and 2 bay leaves, stirring until tomato paste is dissolved. Return ribs to the pot, being sure each one is submerged in liquid. Cover with a lid and place in oven.
- Cook 3 hours, or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
- Strain liquid through a sieve, pressing any juices out of the vegetables (skip for a chunkier sauce). Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
- Serve ribs on a plate with sauce spooned over the top.
Notes
Red wine: The alcohol in the wine will evaporate during cooking, however you can also replace the win with an extra cup of beef broth. Mix it with 2 Tablespoons red wine vinegar.
Slow Cooker: Cook on low for 6-8 hours or until tender.
Store: Cool completely then store in an airtight container up to 5 days in the refrigerator.
Freeze: Store in a freezer safe container up to 3 months. Thaw overnight in the refrigerator and reheat in the oven, on the stove or in the microwave.
Nutrition
Calories: 430kcal, Carbohydrates: 49g, Protein: 16g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 4788mg, Potassium: 1922mg, Fiber: 8g, Sugar: 19g, Vitamin A: 20905IU, Vitamin C: 28mg, Calcium: 160mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
