Wine Braised Short Ribs
December 5, 2024 • 0 comments
Wine Braised Beef Short Ribs
This recipe feeds 5 easily! Best served over rice in my opinion.
Cooking times may vary depending on what you choose to use.
Cook until an internal temp of 205F, it'll be easy to tell because the meat will fall right off the bone!
Beef short ribs are a cut of beef that comes from the chuck, plate, rib, or brisket section of a cow. They earned their name because they contain “short” pieces of rib bones encased in meat.
Directions
Ingredients
- 5 - 6 WWC beef short ribs
- 1.5 tsp each salt and pepper
- 2 tbsp olive oil
- 3 garlic cloves , crushed
- 1 large onion , chopped (Doesn't matter what kind for this recipe)
- 2 celery ribs , chopped
- 2 carrots , chopped
- 2 tbsp tomato paste
- 2 cups (500ml) dry red wine (Make sure it is cheap! Like bottom shelf of ingles cheap)
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Steps
- Preheat the oven to 325°F.
- Sprinkle beef all over with salt and pepper.
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged .
- Cover with lid and transfer to the oven for 3 hours, or until the meat can easily be pried apart with forks.
- Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
- Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
