Description
Tender short ribs slow-cooked in a luxurious red wine sauce, perfect for a cozy family gathering or special occasion.
Ingredients
Scale
- 4 lbs beef short ribs
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
- Season the short ribs generously with salt and pepper, then carefully brown them on all sides (about 8-10 minutes).
- Remove the ribs and set them aside.
- Add the chopped onion to the pot and sauté until softened (about 5 minutes).
- Stir in the minced garlic and tomato paste; continue to cook for an additional 1-2 minutes until fragrant.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release the browned bits.
- Return the browned short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender.
- Serve hot, garnished with fresh herbs.
Notes
For best results, use high-quality beef and wine. It can be made a day ahead to deepen flavors.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg