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Best red wine braised short ribs ever. So delicate, so incredible. Serve over mashed potatoes – SO SO GOOD.
Short ribs braised in red wine – the ultimate Comfort foods that are falling off the bone this winter (or any time of year, really). These bad boys are oven cooked slow and slow, with an initial sear for that caramelized goodness and locked in moisture (very important not to skip this step).
The house will smell so good while this one is cooking, giving you the perfect amount of time to prepare your perfect mashed potatoes for serving. If mashed potatoes aren’t to your liking, you can also serve buttered pasta or creamy polenta with a side salad and/or glazed carrots for a full meal.
- 4 lb short beef ribs
- Kosher salt and freshly ground black pepper, taste
- â…“ Cup all purpose flour
- 3 tablespoon olive oil
- 1 sweet onion, chopped
- 2 big carrots, cut into 1 inch pieces
- 2 celery ribs, chopped
- 3 tablespoon tomato paste
- 3 cloves garlic, chopped
- 2 cups dry red wine
- 1½ cups beef broth
- 2 tablespoon balsamic vinegar
- 3 branches fresh thyme
- 1 branch fresh rosemary
- 1 Bay leaf
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Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Dredge in flour one at a time.
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Heat olive oil in a Dutch Oven over medium heat. Add beef in batches and cook until evenly browned, about 10-15 minutes; put aside. Drain off excess fat, reserving 2 tablespoons in the Dutch oven.
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Reduce heat to medium. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
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Stir in the tomato paste and garlic until fragrant, about 1 minute.
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Stir in the wine, beef stock, and balsamic vinegar and scrape any browned bits off the bottom of the Dutch Oven. Stir in thyme, rosemary, and bay leaf; season with salt and pepper.
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bring to a boil; Reduce heat and let simmer. Place beef on top, bone-side up.
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Place in oven, cover and bake until beef is tender, about 2 hours and 30 minutes. set aside beef; keep warm.
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Skim off any remaining fat from the surface and discard. bring to a boil; Reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper.
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Serve beef with juice immediately with mashed potatoes, if desired.