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Classic Red Wine Braised Short Ribs

Tender red wine braised short ribs with vegetables.
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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.

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

  1. Preheat oven to 275°F (135°C).
  2. 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.
  3. 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.
  4. Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve.
  5. 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.

Find it online: https://palmersdirecttoyou.com/classic-red-wine-braised-short-ribs/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.