Description
A cozy, rich, and comforting dinner featuring fall-off-the-bone tender beef short ribs braised slowly in red wine and aromatics, perfect for special occasions or a comforting weeknight meal.
Ingredients
- 3 pounds beef short ribs, bone-in, well-marbled
- 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 cups low-sodium beef broth
- 1 large yellow onion, sliced (about 8.8 oz / 250g)
- 2 medium carrots, chopped (about 5.3 oz / 150g)
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- ¼ cup all-purpose flour (about 1 oz / 30g)
- Optional: 1 cup sliced mushrooms
- Optional: fresh parsley for garnish
Instructions
- Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides. Dredge each rib lightly in flour, shaking off excess.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the ribs in batches without crowding, about 3-4 minutes per side until deep brown. Transfer ribs to a plate and set aside.
- Reduce heat to medium. Add sliced onions and chopped carrots to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes.
- Add minced garlic and tomato paste. Stir constantly for 1-2 minutes until tomato paste darkens slightly.
- Pour in the red wine, scraping up browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 4-5 minutes.
- Add beef broth, thyme sprigs, and bay leaves. Nestle the seared short ribs back into the pot, partially submerged in liquid. Bring to a gentle simmer.
- Cover the Dutch oven with its lid and transfer to a 325°F (160°C) oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone. Check occasionally and add broth or water if liquid evaporates too much.
- Optional: Remove ribs and keep warm. Strain braising liquid through a fine mesh sieve into a saucepan. Skim excess fat and simmer sauce until slightly thickened, about 8-10 minutes. Adjust seasoning with salt and pepper.
- Serve ribs hot with sauce spooned over. Garnish with fresh parsley if desired. Pair with creamy mashed potatoes, polenta, or roasted vegetables.
Notes
[‘Do not skip searing the ribs; it builds essential flavor.’, ‘Use a dry, full-bodied red wine you would drink for best flavor.’, ‘Low and slow braising breaks down connective tissue for tender meat.’, ‘Save and reduce the braising liquid for a rich sauce.’, ‘This dish tastes better the next day after flavors meld.’, ‘For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.’, ‘Slow cooker option: brown ribs, then cook on low 6-8 hours.’]
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 550
- Sodium: 420
- Fat: 38
- Saturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
Keywords: red wine braised short ribs, Dutch oven recipe, cozy dinner, slow braised beef, comfort food, easy dinner, fall recipe