Description
Tender, flavorful short ribs slow-cooked in a rich red wine sauce.
Ingredients
Scale
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine
- 4 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove ribs and set aside.
- Add onion, carrots, and celery to the Dutch oven. Cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
- Return the short ribs to the pot. Add beef broth, thyme, and bay leaf. The liquid should mostly cover the ribs. Add more broth if needed.
- Bring to a simmer, then cover the Dutch oven and transfer to the preheated oven.
- Braise for 3 to 3.5 hours, or until the meat is fork-tender.
- Remove ribs from the pot. Skim fat from the sauce. Discard thyme sprigs and bay leaf. If desired, thicken sauce by simmering on stovetop.
- Return ribs to the sauce to warm through before serving.
Notes
- Serve with mashed potatoes or polenta to soak up the sauce.
- For a deeper flavor, let the ribs rest in the sauce overnight in the refrigerator.
- Prep Time: 20 min
- Cook Time: 3.5 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: braised short ribs, red wine, beef, slow cooker, comfort food, dinner recipe