Red Wine Braised Short Ribs
Ingredients
- 2 tablespoons Grapeseed oil
- 2 pounds bone-in short ribs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup flour
- 1 shallot
- 2 medium sized carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
Preparation
Preheat the oven to 350 degrees Fahrenheit
Drizzle grapeseed oil in a wide Dutch oven and bring to medium-high heat
Season the short ribs with salt and pepper on all sides and lightly coat with flour, dusting off any excess
Sear the short ribs on each side for about 2 minutes until deeply caramelized, then remove to a plate
Add the chopped carrot, celery, and shallot to the Dutch oven and sauté for 4-5 minutes until the vegetables begin to soften
Add the chopped garlic and tomato paste and sauté for another minute until the tomato paste is distributed and the garlic is tender but not burnt
Pour in the red wine and reduce for 2-3 minutes, scraping the bits off the pan with a wooden spoon
Add the short ribs back to the Dutch oven with any accumulated juices
Pour the beef stock around the short ribs along with the bay leaves and herbs
Cover the Dutch oven and place in the oven for about 2 1/2 hours
At the 2 hour mark, check the meat for fork tenderness
If the meat is still too stiff, cook for another 20-30 minutes
Remove the Dutch oven from the oven and allow to cool for a few minutes
Discard the bay leaves and herbs
Serve the short ribs with the reduced sauce and vegetables
Tips
Cook low and slow until the short ribs are fall-off-the-bone tender
