Red Wine Braised Beef Short Ribs

These red wine braised beef short ribs cook low and slow in a Dutch oven with red wine and beef stock until succulent and fall-off-the-bone tender. Serve over mashed potatoes for pure comfort!

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Ingredients

6 beef short ribs , bone-in
1 ½ teaspoons Kosher salt , plus more to taste
1 ½ teaspoons ground black pepper , plus more to taste
2-3 Tablespoon olive oil
3 cloves garlic , crushed
1 large onion , chopped
2 carrots , peeled and chopped
2 Tablespoons tomato paste
1 cup dry red wine (Pinot Noir)
2 cups low-sodium beef stock
1 sprig rosemary
2 bay leaves

Instructions

Prep. Sprinkle beef short ribs all over with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Allow to sit 15-20 minutes.
Preheat the oven to 325°F. In a large, ovenproof pot, heat 2-3 Tablespoons oil over medium-high heat. Add half the ribs and sear 5 to 7 minutes, or until brown on all sides. Remove and repeat with remaining ribs.
Turn down heat to medium. Add the chopped onion and cook 3 minutes, or until translucent. Stir in 3 cloves garlic and 2 large chopped carrots and cook 5 minutes, or until tender. Stir in 2 Tablespoons tomato paste. Next, add 1 cup red wine, 2 cups broth, 1 sprig rosemary, and 2 bay leaves, stirring until tomato paste is dissolved. Return ribs to the pot, being sure each one is submerged in liquid. Cover with a lid and place in oven.
Cook 3 hours, or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
Strain liquid through a sieve, pressing any juices out of the vegetables (skip for a chunkier sauce). Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
Serve ribs on a plate with sauce spooned over the top.

Notes

Red wine: Nearly 100% of the alcohol in the wine will evaporate during cooking, however you can replace it with 1/2 extra cup of beef broth, 1 1/2 cups water, and 1 Tablespoon Worcestershire sauce.

Cooking variations:

Stove: Simmer covered on the stove top 2 1/2 hours over low heat.
Slow cooker: Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Cook 8 hours on low or 5 hours on high. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency.

Nutrition