Comfort food meets elegance with these braised red wine short ribs. Cooked low and slow in a rich herbed red wine sauce, these short ribs are melt-in-your-mouth tender and always sure to impress. As a bonus, these gourmet short ribs are surprisingly simple to make and come together in one pot to make your life a little easier. Who doesn't love that?
3tablespoonsall-purpose flourplus additional flour for dusting
3carrotspeeled and chopped into 3-inch pieces
5garlic clovesgrated or minced
1(750-ml)bottle cabernet sauvignon
10fresh parsley sprigs
10fresh thyme sprigs
5fresh oregano sprigs
3fresh rosemary sprigs
2fresh sage sprigs
2dried bay leaves
¼teaspooncrushed red pepper
Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly dust with flour. In a large Dutch oven, heat oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on all sides. Cook about four to five minutes on the large, wide sides and a couple minutes should do on the smaller sides. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
Reduce the heat to medium and add onions, carrots and celery. Stirring every so often, cook until the vegetables soften and brown, about four to five minutes. Add garlic and cook for 30 seconds, stirring constantly.
Keep the constant stirring and add 3 tablespoons flour and tomato paste and cook for about 2-3 minutes.
Pour in wine, scrapping the bottom of the Dutch oven to deglaze. Add the short ribs back to the pot and simmer for about 15 minutes to reduce. Add the herbs and beef stock and bring to a boil. Cover and move to the oven.
In the oven, cook until short ribs are tender and shreddable and can easily be removed from the bone, about three to three and a half hours. Alternatively, you could cook the short ribs in a slow cooker on low for eight hours or cover and simmer on the stove for about two to three hours, though the oven is my favorite method.
Once the short ribs are ready, you could serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over mashed potatoes or polenta. Enjoy!
If you don't have homemade beef stock, I highly recommend using 4 cups of water with 1 tablespoon Better Than Bouillon Beef Base rather than canned stock or regular bouillon cubes. The flavor is much better, and it's readily available in the soup section at most grocery stores.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.