Red Wine-Braised Short Ribs

Name: Red Wine-Braised Short Ribs
Yield: 6 servings
Cuisine: American
Ingredients: 5 lbs bone in Beef Short Ribs, 2-inch pieces; 3 tbsp Vegetable Oil; 3 tbsp All-Purpose Flour; 1 tbsp Tomato Paste; 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon); 4 cups Beef Stock; 4 tsp Beef Bouillon Powder; 1 Garlic (whole head), halved crosswise; 3 medium Onions, chopped; 3 medium Carrots, peeled, chopped; 3 Celery Stalks, chopped; 2 fresh or dried Bay Leaves; 10 sprigs Parsley; 8 sprigs Thyme; 4 sprigs Oregano; 2 sprigs Rosemary; Kosher Salt and Ground Black Pepper

Jacqueline @jaklynmela7

Vacaville, California

Red Wine-Braised Short Ribs

Jacqueline @jaklynmela7

Vacaville, California

Saved

Ingredients

6 servings

5 lbsbone in Beef Short Ribs, 2-inch pieces
3 tbspVegetable Oil
3 tbspAll-Purpose Flour
1 tbspTomato Paste
1 bottle (750 ml)Dry Red Wine (preferably Cabernet Sauvignon)
4 cupsBeef Stock
4 tspBeef Bouillon Powder
1Garlic (whole head), halved crosswise
3medium Onions, chopped
3medium Carrots, peeled, chopped
3Celery Stalks, chopped
2fresh or dried Bay Leaves
10 sprigsParsley
8 sprigsThyme
4 sprigsOregano
2 sprigsRosemary
Kosher Salt and Ground Black Pepper

Saved

Steps

1

Season short ribs with salt and pepper on all sides.
2

Heat oil in a large Dutch oven over medium-high heat.
3

Working in batches, brown short ribs on all sides, about 8 mins per batch.
4

Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
5

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
6

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
7

Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
8

Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
9

Cook until short ribs are tender, about 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
10

Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or rice; whichever your preference, with sauce spooned over them.