Entree: United States – California Wine Country – Braised Short Ribs with Red Wine (Slow-braised beef short ribs simmered in red wine and aromatics until fall-off-the-bone tender)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 35 min

Ingredients

- 4 lb (1.8 kg) bone-in beef short ribs, about 4–6 pieces
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, about 1 1/2 cups (225 g) diced
- 2 carrots, about 1 cup (130 g) diced
- 2 celery stalks, about 1 cup (120 g) diced
- 3 tbsp (45 g) tomato paste
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) full-bodied red wine (use a California Cabernet or similar)
- 3 cups (720 ml) beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C). Pat short ribs dry and season all over with 2 tsp (10 g) kosher salt and 1 tsp (5 g) black pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, about 3–4 minutes per side; transfer ribs to a plate.
3. Reduce heat to medium and add 2 tbsp (30 g) butter. Add diced onion, carrots, and celery and cook until softened and beginning to caramelize, about 8–10 minutes.
4. Stir in 3 tbsp (45 g) tomato paste and cook 2 minutes. Sprinkle flour over vegetables and stir to combine, cooking 1–2 minutes to remove raw flour taste.
5. Pour in 2 cups (480 ml) red wine to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by about one-third, about 6–8 minutes.
6. Return short ribs and any accumulated juices to the pot. Add 3 cups (720 ml) beef stock, 2 sprigs thyme, 2 bay leaves, and 1 tbsp (15 ml) Worcestershire sauce if using. The liquid should come about two-thirds up the ribs; add a bit more stock or water if necessary.
7. Cover the Dutch oven and transfer to the preheated oven. Braise until ribs are fork-tender, about 2 1/2 to 3 hours.
8. Remove ribs to a serving dish and tent with foil to keep warm. Skim fat from the surface of the braising liquid, then strain sauce into a saucepan and simmer to reduce to a glossy sauce, about 8–12 minutes. Taste and adjust seasoning.
9. Spoon sauce over short ribs, garnish with chopped parsley, and serve with creamy polenta, mashed potatoes, or roasted root vegetables.