Red Wine Braised Short Ribs
Do you know the only thing better than red wine braised short ribs? After you put the short ribs in the oven, you can pour yourself a glass of wine, put your feet up, and fuggedaboutit for 3 hours.
These short ribs are perfect for a lazy Sunday, or pretty much any day when you’re home all day. They’re so tender that they seamlessly fall right off the bone. Pair them with some garlic roasted mash potatoes or some creamy parmigiana polenta.
You just need an oven safe lidded pot, big enough to fit the short ribs comfortably. You can easily double this recipe if you're cooking for family and friends.
Red Wine Braised Short Ribs
- 2 1/2 pounds bone-in short ribs (about 3-4 ribs)
- 2 medium carrots, cut into one inch chunks
- 2 celery stalks, cut into one inch chunks
- 1 large onion, cut into one inch chunks
- 6 large garlic cloves
- 2 tablespoons tomato paste
- 1/2 tablespoon whole coriander, toasted and crushed
- 1/2 tablespoon fennel seeds, toasted and crushed
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1 cup dry red wine
- 2 cups beef stock, plus more as needed
- 3-5 sprigs of fresh oregano
- Salt and pepper
- Flour as needed
- High-heat oil (avocado, canola etc.)
- Olive Oil
- Remove the short ribs from the fridge at least 30 minutes prior to cooking, and liberally season with salt and pepper.
- Add the carrots, celery, onion and garlic to a food processor. Process until all the veggies are finely chopped and form a paste like consistency. Once processed, set aside.
- Heat a medium to large, lidded, Dutch oven over medium-high heat, and drizzle with avocado oil to fully coat the bottom. While the Dutch oven is heating up, lightly coat your short ribs with flour on all sides. Once the oil is hot and shimmering, add as many short ribs to the pot so they fit comfortably and are not overcrowded (working in batches as needed). Sear the short ribs on all sides until they're a rich golden brown color (about 2-3 minutes per side). Once all sides are browned, set the short ribs on a plate and repeat with the remaining ribs. Once all the short ribs are browned, set them aside and pour off any excess fat into a separate bowl.
- Preheat your oven to 325º. While the oven is preheating, set the Dutch oven back over medium-low heat, drizzle with 2 tablespoons of olive oil, and stir in the veggie paste. Gently sweat the veggies, stirring often, for about 10 minutes or until they have softened. Then lightly season with salt and pepper.
- Stir in the tomato paste and sauté until the paste cooks down and gets a deep red color (about 5 minutes). Then stir in the crushed coriander, crushed fennel seeds, and red pepper flakes. Sauté for another 1-2 minutes, or until the seasoning starts to bloom and become fragrant. At this point there shouldn't be any liquid left in the pot. If there is, turn the heat up slightly so any liquid left is the pot evaporates.
- Deglaze the pan with the vinegar and red wine. Increase the heat to medium and gently simmer the liquid until the wine reduces by a little more than half (about 10 minutes). Once the wine reduces, stir in the beef broth and add the fresh oregano. There should be enough liquid so the short ribs are at least 2/3 submerged. If necessary, add more broth or water.
- Carefully add the short ribs back to the pot. Set the pot over medium-high heat, and bring the braising liquid to a simmer. Once simmering, cover the pot and transfer it to the oven. Gently braise the short ribs for 2 1/2 hours. After 2 1/2 hours, cook the short ribs for an additional 30 minutes, uncovered.
- Once the short ribs are cooked, remove them from the oven, taste and adjust seasoning as needed. Let the short ribs rest for a few minutes prior to serving.