Red Wine Braised Short Ribs
Tender, flavorful and absolutely delicious, this Red Wine Braised Short Ribs is a great dish to serve at your next dinner party.
Ingredients
- 5 lbs. beef short ribs (about 8 to 10 pieces)
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 3 tbsp. olive oil tips & tricks
- 3 cups white onions, roughly chopped
- 2 cups carrots, peeled and cut into 3/4-inch pieces
- 1 tbsp. clarified butter
- 6 large cloves garlic, roughly chopped
- 2 tbsp. tomato paste tips & tricks
- 1 bottle (750 ml) dry red wine
- 4 cups low-sodium beef broth
- 2 sprigs thyme
- 1 sprig rosemary tips & tricks
- 1 tbsp. brown sugar
- 1/4 tsp. cayenne pepper, or to taste
- 2 tbsp. cornstarch (mixed with 1 cup cold water)
Directions
- Generously season the short ribs on all sides with salt and pepper; set aside about 15 minutes.
- In a baking pan over medium-high heat, add oil and when hot, add the seasoned meat, fat side down, and brown on all sides including the ends, about 7 to 10 minutes. Transfer the short ribs to a plate and set aside.
- Reduce the heat to medium, add onions and carrots; sauté for 5 minutes. Halfway through cooking, add clarified butter.
- Add garlic and sauté for 30 seconds. Add tomato paste and stir to coat.
- Pour in the wine, stir to deglaze and bring to a boil. Cook until the liquid is reduced by half, about 10 minutes.
- Preheat oven to 300ºF/150ºF
- Add the beef broth, thyme, rosemary, brown sugar, cayenne pepper, salt and black pepper; stir well.
- Return the meat to the pan, bone side up, including any accumulated juices. Spoon the sauce over the ribs to prevent them from drying out and bring the mixture to a simmer.
- Cover the pan tightly with foil and transfer it to the preheated oven. Cook for 1:30 hours until the ribs are fork-tender or the internal temperature reaches between 165ºF to 170ºF.
- Remove from the heat and transfer the meat to a plate while making the gravy.
- Remove and discard the sprigs including any bones left in the pan. Skim off any excess fat and discard it.
- Bring the mixture to a boil and add cornstarch mixture; stir until it thickens.
- To serve, place ribs along with carrots on mashed potatoes or polenta and spoon the gravy on top.