Braised Short Ribs (Edit recipe)

glassofweinstein

126 recipes
|
201 followers

Braising short ribs in red wine is a delicious way to yield a super tender result!

Share

Save

Original Recipe

PREP TIME

25 minutes

COOK TIME

3 hours and 30 minutes

INGREDIENTS

14

Serves: 4

Ingredients

2 - 3 Beef Short Ribs, bone-in
1 Tbsp Avocado Oil
1 Tbsp Kosher Salt, 1 tsp for the meat, 2 for the mirepoix
1 tsp Black Pepper
2 cups Carrots, medium dice (3-4 carrots)
1 cup Celery, medium dice (4 stalks)
2 cups Yellow Onion, medium dice (1-2 onions)
1 head Garlic, smashed
.25 cup Parsley, fresh, rough chop
.25 cup Tomato Paste
2 cups Red Wine, Cabernet Sauvignon
2 cups Beef Stock
3 sprigs Rosemary, Fresh
3 Carrots, Additional, medium dice

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 275F. Allow the short ribs to come to room temperature, and aggressively season them on all sides with the kosher salt and pepper. Preheat a dutch oven over medium-high heat, and then add the avocado oil. Sear the short ribs on each side until beautifully browned, and reserve.
To the drippings in the dutch oven, add the carrot, celery, onions, and garlic cloves. Add the kosher salt and sweat the vegetables down for 5-7 minutes. Add the parsley, and then the tomato paste, allowing for some browning on the bottom of the dutch oven to form. Cook for 2 minutes and then deglaze with the red wine, scraping the bottom to collect all the fond. Add the beef stock and rosemary sprigs, and bring everything to a light simmer. Add the short ribs back into the braising liquid, cover with a lid, and braise in the oven for two hours at 275F.
After the first two hours, carefully remove the dutch oven from the oven, remove the lid, and pull the short ribs out, reserving them on a plate. Remove the rosemary stems. Using an immersion blender, blitz the braising liquid and mirepoix until a silky gravy consistency. Add the additional carrots into the jus along with the short ribs, cover again, and braise for one more hour at 275F until the carrots are tender.
After the final hour, check for seasonings and add any additional kosher salt and/or pepper as needed. Serve warm over mashed potatoes or gluten free noodles, and enjoy!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	232
Fat:	4 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	937 mg
Fiber:	5 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.