Red Wine Braised Short Ribs
These are truly THE BEST short ribs I’ve ever had in my life…
They come out perfectly tender, with a rich and complex red wine sauce that will have you weak at the knees.
It’s an incredibly easy, set-it-and-forget-it kinda recipe that you can throw into the oven and let the magic happen. Please, please, please - use a bottle of red wine that you would only consider drinking yourself. Not saying you need to splurge here, but make sure it’s a decent bottle because that’s going to affect the taste.
Ingredients:
4-8 Short Ribs
1 onion
2 celery stalks
1 head garlic
1-2 large carrots
½ cup flour
Rosemary, thyme
1 bottle red wine
1 box Beef broth
1/4 cup black peppercorns
1/4 cup brown sugar
1 tbsp butter
Preparation:
1. Preheat the oven to 350 degrees.
2. Generously season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2 minutes on each side in a dutch oven pot over medium heat with oil.
3. Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add that to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.
4. Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.
5. Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 min but take your time here). Finish with a knob of butter.
I like serving with mashed potatoes and broccolini and then pouring that red wine sauce allllllllll over.
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