Red Wine Braised Beef Short Ribs

Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 people
Calories: 684
Author: Lord Byron's Kitchen
Seared to lock in moisture, and slowly baked in a red wine reduction with veggies, Red Wine Braised Beef Short Ribs are perfect for Sunday night family dinners or a romantic dinner for two at home.
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Ingredients

  • 6 pounds beef short ribs, bone in
  • 1/4 cup vegetable oil
  • 2 pounds cipollini onions, peeled and left whole (or pearl onions)
  • 3 large celery stalks, cut into 1 inch pieces
  • 4 large carrots, peeled cut into 1 inch rounds
  • 8 cloves garlic, peeled, left whole
  • 1/2 cup parsley, chopped (plus more for garnish)
  • 5 ounces tomato paste
  • 5 cups beef stock
  • 3 cups red wine
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 whole bay leaves
  • 4 tablespoons all-purpose flour

Instructions

  • Add the vegetable oil to a large, heavy-bottomed, oven and burner safe pot, and turn the heat to medium.
  • While the pot heats up, sprinkle each side of the short ribs with salt and pepper.
  • Fry the short ribs in batches in the vegetable oil.  Do not overcrowd the pan.  Do not allow the short ribs to touch during frying.  Fry until browned - about 3 minutes per side.  Once cooked, remove from pan and set aside on a plate.  Repeat with the next batch until all short ribs are done.
  • Pour the oil out of the pan.  Do not not wipe the oil out, just pour out what you can.  Add the carrots, celery, and onions, along with the remaining salt and pepper.  Stir to combine.  Cook for 5 minutes.
  • Add the tomato paste and flour.  Stir into the veggies.  Cook for 5 minutes.  In the meantime, preheat oven to 350 degrees.
  • Next, add the beef stock, red wine, garlic, thyme, rosemary, and bay leafs.  Stir to combine.  Transfer the short ribs back into the pot.  Nestle the ribs into the braising liquid.  Cover and transfer to the oven.  Roast for two hours.
  • Remove from oven, gently stir in the chopped parsley, recover and roast for 60 more minutes.  
  • Remove from oven, gently stir one last time, and roast for 60 minutes.  This time, do not place the lid on the pot.  Check every 15 minutes.  At this point, the meat may burn and the gravy may get a little too thick.  Remove from oven and serve once the gravy has reached your desired thickness.

Notes

*adapted from bonappetit.comĀ 

Nutrition

Calories: 684kcal | Carbohydrates: 26g | Protein: 53g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 146mg | Sodium: 944mg | Potassium: 1834mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6730IU | Vitamin C: 21.2mg | Calcium: 109mg | Iron: 7.9mg