Red Wine Braised Short Ribs Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 40 minutes
Servings:
4 Servings
Ingredients
  • small bundle of fresh Italian parsley
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh oregano
  • 4 pounds bone-in beef short ribs (approximately 4 inches long)
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons avocado oil
  • 2 medium yellow onions, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 rounded tablespoons all-purpose flour
  • 1 rounded tablespoon tomato paste
  • 2 cups dry red wine
  • 2 cups beef stock
  • 1 head garlic, top sliced off
Directions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Tie the parsley, rosemary, and oregano together in a bundle with butcher's twine.
  3. Sprinkle the short ribs with salt and pepper, coating all sides.
  4. Heat the avocado oil in a braising pan or large Dutch oven over medium-high heat. Once it's hot and the oil shimmers, add the short ribs to the pan. You may need to work in 2 batches so you don't overcrowd the pan.
  5. Brown the short ribs evenly on all sides (about 2 minutes per side). Remove the ribs to a plate and set aside.
  6. Add the onion, carrots, and celery to the pan and cook for about 6 minutes, or until onions begin to brown, stirring occasionally.
  7. Add the flour and tomato paste to the pan and allow it to cook for about 3 minutes, stirring and scraping the bottom constantly.
  8. Add the wine, scraping the bottom well.
  9. Add the short ribs and juices from the plate back to the pan. Raise the heat to high and bring to a boil.
  10. Add the beef broth, bringing back to a boil. Allow the liquid to reduce over medium-high heat for 10 minutes.
  11. Add the herb bundle and head of garlic. Cover with the lid and place on the middle rack of the preheated oven.
  12. Braise for 2 hours or until the meat is tender and easily falls off the bone.
  13. Remove the herbs and garlic. Remove the short ribs to a serving dish. Skim the fat off the surface of the liquid with a large spoon and discard.
  14. Serve the short ribs with the pan sauce and vegetables.