Red wine-braised beef short ribs are a decadent and flavorful dish that's perfect for impressing guests or enjoying a cozy, indulgent meal at home. Here's a classic recipe to create this delicious dish:
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### Ingredients
#### For the Short Ribs:
- 4–5 lbs (1.8–2.2 kg) bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 tbsp olive oil or vegetable oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot)
- 2–3 cups beef stock (enough to mostly cover the ribs)
- 2 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 2 bay leaves
#### Optional Garnish:
- Chopped fresh parsley
- Lemon zest
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### Instructions
1. Preheat Oven
Preheat your oven to 325°F (160°C).
2. Prepare the Short Ribs
- Season the short ribs generously with salt and pepper.
- Heat the oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the short ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
3. Sauté the Vegetables
- Lower the heat to medium. Add the onion, carrot, and celery to the pot. Sauté for 5–7 minutes until softened.
- Stir in the garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
4. Deglaze the Pot
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Bring to a simmer and let reduce by half (about 8–10 minutes).
5. Add the Liquid and Herbs
- Return the short ribs to the pot. Add the beef stock until the ribs are mostly submerged.
- Add the rosemary, thyme, and bay leaves.
6. Braise the Ribs
- Cover the pot with a lid and transfer to the preheated oven.
- Braise for 2.5–3 hours, or until the ribs are tender and falling off the bone. Check periodically to ensure the liquid hasn’t reduced too much, adding more stock if needed.
7. Final Touches
- Once cooked, remove the ribs and strain the sauce to discard the vegetables and herbs if desired. Skim off excess fat from the surface of the sauce.
- Serve the ribs with the reduced sauce poured over the top.
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### Serving Suggestions
- Creamy mashed potatoes, polenta, or buttered noodles
- Roasted vegetables or a simple green salad
- Crusty bread to mop up the sauce
Enjoy these mouthwatering short ribs with a glass of the red wine you used for cooking! 🍷
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