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Red Wine Braised Short Ribs
Created by: Howcan Team
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Add the short ribs and brown on all sides, about 8 minutes. Remove and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Add the fresh thyme and rosemary sprigs.
- Return the browned short ribs to the pot, nestling them into the liquid and vegetables.
- Cover the pot and transfer to the preheated oven.
- Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and skim off any excess fat from the surface.
- Discard the thyme and rosemary sprigs.
- Serve the short ribs with the braising liquid and vegetables, and enjoy!
Red Wine Braised Short Ribs have a rich history dating back to the French countryside, where slow-cooking tough cuts of meat in wine was a common practice. This dish gained popularity in the United States in the 20th century, particularly in upscale restaurants and home kitchens. Renowned chefs like Julia Child and Thomas Keller have popularized this dish, infusing it with their own unique twists. Today, the best versions of this dish can be found in fine dining establishments and bistros across the country, with variations that include different wine choices and seasoning blends. The key to a perfect Red Wine Braised Short Ribs lies in the quality of the wine, the slow cooking process, and the balance of flavors.
200 min
4
650 calories
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