Description
Braised Short Ribs with Red Wine Glaze
Ingredients
4 lbs beef short ribs
2 tbsp olive oil
Salt and black pepper to taste
1 onion, diced
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Directions
Sear the Ribs:
Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.
Sauté the Veggies:
In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste; cook for another 2 minutes.
Deglaze with Wine:
Pour in red wine and scrape the browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Braise the Ribs:
Return the ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, until the meat is tender.
Finish with Glaze:
Remove the ribs and strain the liquid. Simmer the liquid over medium heat until reduced to a thick glaze.
Serve and Garnish:
Drizzle the glaze over the ribs and serve with roasted vegetables or mashed potatoes. Garnish with fresh herbs.
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6
Calories: ~450 kcal per serving
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