Wine Braised Short Ribs
Short ribs are always a crowd pleaser, especially when they are slow cooked in red wine. My wine braised short ribs are fall of the bone tender and very simple to make. In just a few steps and a little patience you will have a delicious meal for everyone to enjoy.
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 2.5 to 3 lbs. Bone in Short Ribs
- 2 Diced Celery Stalks
- 1 Diced White or Yellow Onion
- 1 ½ cups Diced Carrots
- 3 Minced Cloves of Garlic
- 2 cups Red Wine
- 2 tbsp Tomato Paste
- 1 tbsp Chopped Rosemary
- 1 cup Water or Broth
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Add the Olive Oil to a preheated Dutch oven or oven-safe heavy pot. Season the short ribs generously with salt and pepper. Sear the Short Ribs for 1-2 minutes on each side, you may need to do this in batches. We are not trying to cook the ribs just looking for color.
- Remove the short ribs from the pan and add in the Diced Onion. Cook for 3-5 minutes and add in the Diced Carrots and Celery. Cook the mixture for another 5 minutes. Add in your Minced Garlic and Tomato Paste and stir. Add in the Red Wine and Finely chopped Rosemary and scrape the bottom of the pot to get up any bits. Turn the heat to high and bring the liquid up to a simmer add the short ribs back into the pot the bone side up. Add water or broth to make sure the short ribs are covered.
- Place the pot into the oven and cook for 2 1/2 hours. After 2 1/2 hours remove the lid and cook for 30 minutes until the liquid has reduced.
- Remove the short ribs from the oven and skim some of the fat from the top. Serve with your favorite mashed potato recipe and enjoy!
Notes
Make sure your pot is oven-safe, if you don't have a Dutch oven you can use a large metal, ceramic, or glass pan and cover with it foil when it goes into the oven. Removing the lid in the last 30 minutes of cooking is optional but it helps reduce and thicken the sauce. Make sure to season your short ribs generously with salt and pepper before searing.