Red Wine Braised Short Ribs
Rich, tender, and melt-in-your-mouth, these red wine braised short ribs are slow-cooked with onions, garlic, and herbs for a comforting, flavourful dinner.
Ingredients
- 4 tbsp olive oil
- 3 carrots, chopped
- 1 large onion, chopped
- 2 sprigs fresh thyme
- 8 short ribs
- salt & pepper
- 1 cup red wine (pino noir)
- 3 cloves garlic, minced
- 2½ cups beef broth
- 2 bay leaves
- 1 tbsp tomato paste
Instructions
- Preheat your oven to 275°F (135°C).
- Heat a large Dutch oven over medium heat and add a drizzle of olive oil. Add the carrots, onions, and garlic. Cook until the onions turn translucent and fragrant, about 5–7 minutes. Transfer the vegetables to a plate and set aside.
- Generously season the short ribs on all sides with salt and freshly ground black pepper. This step builds the foundation of flavour.
- Add a bit more olive oil to the Dutch oven if needed. Working in batches, sear the short ribs on all sides until they develop a deep brown crust. This usually takes about 2–3 minutes per side. Transfer the seared ribs to a plate and set aside.
- Carefully pour in the red wine, scraping up the browned bits from the bottom of the pan with a wooden spoon. This step adds incredible depth of flavor. Stir in the beef broth and tomato paste until well combined.
- Return the short ribs and the sautéed vegetables to the Dutch oven. Nestle in bay leaves, thyme, and rosemary.
- Cover the Dutch oven with a lid and place it in a preheated oven at 275°F (135°C). Cook for 3.5 to 4 hours, or until the meat is fork-tender and falling off the bone.
- Remove the herbs before serving. Spoon the rich sauce over the short ribs and pair with creamy mashed potatoes, polenta, or crusty bread.