yugo How to Make Braised Short Ribs with Red Wine Sauce
Ingredients:
3 lbs bone-in short ribs
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
6 garlic cloves, minced (or whole roasted garlic)
2 tbsp tomato paste
2 cups red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt & pepper to taste
Instructions:
Sear the Short Ribs:
Preheat oven to 325°F (163°C).
Season short ribs with salt & pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear ribs on all sides until browned. Remove and set aside.
Sauté the Vegetables:
In the same pot, cook onions, carrots, celery for 5 minutes.
Add garlic & tomato paste, cook another minute.
Deglaze & Simmer:
Pour in red wine, scraping the bottom of the pot to deglaze.
Simmer for 5 minutes until slightly reduced.
Add beef broth, rosemary, thyme, bay leaves.
Braise in the Oven:
Return short ribs to the pot.
Cover and braise in the oven for 2.5 to 3 hours until fork-tender.
Make the Sauce (Optional):
Strain the braising liquid and reduce it for a thicker sauce.
Serve:
Serve over mashed potatoes, creamy polenta, or buttered noodles.
Garnish with fresh parsley.
Tips:
For extra umami, add mushrooms or Worcestershire sauce.
Use boneless short ribs for a faster cook time.
Let the ribs rest in the sauce overnight for even better flavor!
Conclusion
Braised Short Ribs with Red Wine Sauce is a dish that brings out the best in tender beef and complex flavors. The slow-braising process ensures that the meat is incredibly juicy and full of flavor, while the red wine sauce adds depth and richness. Whether served over mashed potatoes, polenta, or roasted vegetables, this dish is sure to impress anyone at your dinner table!
