Name: Warm Up Your Evenings with Cozy Red Wine Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 4 pounds beef short ribs; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 tablespoons tomato paste; 2 cups red wine (preferably a bold variety like Cabernet Sauvignon); 2 cups beef broth; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; 1 tablespoon balsamic vinegar

Ingredients

Scale

Gathering the right ingredients is crucial for this dish to shine. Here’s what you’ll need:

4 pounds beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons tomato paste
2 cups red wine (preferably a bold variety like Cabernet Sauvignon)
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 tablespoon balsamic vinegar

If you find yourself without one of these ingredients, don’t worry. For example, if you don’t have fresh herbs on hand, dried ones will suffice but use half the amount. For the wine, choose something you’d enjoy sipping on—cooking is always better with a glass for the chef!

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Instructions

Let’s dive into the heart of the recipe. Follow these steps to create a dish that will warm both hearts and bellies.

Preheat your oven to 350°F (175°C).
Season the beef short ribs generously with salt and black pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches and sear until browned on all sides. This should take about 8-10 minutes. Remove the ribs and set them aside.
In the same pot, add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
Stir in the tomato paste and cook for another 2 minutes, letting it caramelize slightly.
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half. This should take about 8 minutes.
Return the short ribs to the pot, then add beef broth, thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to the oven. Braise for 2.5 to 3 hours until the meat is fork-tender.
Remove the short ribs from the pot and skim off any excess fat from the surface of the sauce. Stir in the balsamic vinegar for a hint of sweetness and depth.
Serve the ribs with a generous spoonful of the sauce and enjoy!

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International