Braised Beef Short Ribs Wine (Print Version)
# Ingredients:
→ For the Ribs
01 -
5-6 beef short ribs (300-400g/10-14oz each)
02 -
1.5 teaspoons each salt and black pepper
03 -
2 tablespoons olive oil
→ Aromatics & Vegetables
04 -
3 garlic cloves, crushed
05 -
1 large onion, chopped (brown, yellow or white)
06 -
2 celery ribs, chopped
07 -
2 carrots, chopped
→ Sauce & Herbs
08 -
2 tablespoons tomato paste
09 -
2 cups dry red wine (500ml)
10 -
2 cups low-sodium beef stock (500ml)
11 -
2 sprigs fresh thyme
12 -
2 bay leaves
# Instructions:
01 -
Get your oven warming up to 160°C/325°F. While that's happening, give those beautiful short ribs a good coating of salt and pepper all over.
02 -
Heat up your oil in a large ovenproof pot until it's nice and hot. Working in batches (about half at a time), brown those ribs really well on all sides - we're talking 5-7 minutes for each batch. You want them properly caramelized for the best flavor. Set them aside once done.
03 -
Turn down the heat to medium and toss in your onion and garlic. Let them cook for about 2 minutes, soaking up all those wonderful beef flavors from the pot. Then add your carrots and celery, cooking them for another 5 minutes until they're soft and sweet.
04 -
Stir in the tomato paste and let it cook for a minute to deepen its flavor. Pour in that red wine and beef stock, add your thyme and bay leaves, and stir until everything's well combined and the tomato paste has dissolved into the liquid.
05 -
Nestle those browned ribs back into the pot, making sure they're mostly submerged in the liquid. Cover with the lid and let them braise in the oven for 3 hours, or until the meat is so tender it practically falls off the bone.
06 -
Carefully transfer the ribs to a warm plate. For a silky smooth sauce, strain the cooking liquid, pressing all the goodness out of the vegetables. Return the sauce to the pot and simmer it down if needed, or add a splash of water if it's too thick. Season to taste with salt and pepper.
# Notes:
01 -
This restaurant-quality dish is surprisingly easy to make at home. The red wine adds incredible depth and complexity to the sauce.
02 -
Can be made in a slow cooker (8 hours on low), pressure cooker (1 hour), or on stovetop (2.5 hours on low simmer).