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Classic Red Wine Braised Short Ribs
Classic Red Wine Braised Short Ribs is meltingly tender and soul-warming. Follow this traditional recipe for boneless short ribs braised with red wine in the oven.
- Prep Time: 15 min
- Cook Time: 6 hrs 12 min
- Total Time: 6 hrs 27 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braise
- Cuisine: American
Ingredients
Scale
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch (5 by 7-c) each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock
Instructions
- Preheat oven to 275°F (135°C).
- Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan.
- Add onion, carrot, and celery; sear over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Allow to boil and thicken, stir in beef stock; add short ribs and close lid.
- Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve.
- Chef’s tip: For extra flavor, make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and strain. Pour half of the sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in a 250°F oven and bake for 30-45 minutes. In a small saucepan heat remaining sauce (thinning with water as necessary) and serve with short ribs.
Notes
Serve with mashed potatoes or creamy polenta for a comforting meal.
Pair with a full-bodied red wine like Cabernet Sauvignon or Merlot.