Cooked - Red Wine Braised Short Ribs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Wine Braised Short Ribs

4.0

~3 lbs boneless chuck short ribs

Extra virgin olive oil

Seasonings: Salt, pepper and garlic powder

Beef tallow (can use any high smoke point oil or fat)

1.5-2 cups celery chopped

1.5-2 cups carrots chopped

1 white onion (medium diced)

4-6 tbsp fresh minced garlic

2 tbsp tomato paste

1 750 ml bottle of red wine (cabernet)

3-4 cups beef broth

4-5 springs of fresh thyme

3 springs of fresh rosemary

1 dried bay leaf

Chopped parsley (for garnish)

Pat the short ribs dry, coat in olive oil and season generously on all sides with salt, pepper and garlic powder.
Get a large greased skillet going over medium-high heat and sear the short ribs on all sides until you get a nice crust. Once done, set aside.
Get a dutch oven or any large oven-safe pan/pot going over medium heat. Add in some olive oil followed by your celery, carrots, onions, and garlic. Season with salt and pepper then mix. Let sauté for a few minutes then clear a spot in the middle and add in the tomato paste. Mix that in until everything is well combined then place your short ribs on top. Pour in the wine and beef broth until the liquid covers the top of the short ribs. Add in the thyme, rosemary, and bay leaf. Place the lid on and pop it in the oven at 325 for 2.5-3 hours or until the short ribs are fall apart tender.
Once the short ribs are done, turn off the oven & leave them in there while you make the garlic-parm potato puree.
Plate it up & ENJOY!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 115 weeks ago

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