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Braised Beef Short Ribs with Red Wine Sauce

A comforting dish featuring tender beef short ribs braised in a rich red wine sauce, perfect for gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds bone-in beef short ribs Choose well-marbled ribs for tenderness.
  • Salt To taste.
  • Pepper To taste.
  • 2 tablespoons oil for browning Use a high smoke point oil.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 bottle dry red wine A wine suitable for drinking.
  • 4 cups beef stock Use gluten-free beef stock if needed.
  • 1 leaf bay leaf
  • 2 teaspoons thyme, fresh or dried

Method
 

Preparation
  1. Pat the ribs dry with a paper towel and generously season them with salt and pepper.
  2. Heat oil in a large, heavy pot over medium-high heat. Brown the ribs in batches on all sides until they have a rich, brown crust.
  3. Remove the browned ribs and set aside. Lower the heat, then add the diced onion, carrot, and celery to the pot and sauté until softened and golden.
  4. Add the minced garlic and stir for another minute until fragrant.
  5. Stir in the tomato paste, allowing it to cook for a minute or two until it darkens slightly.
  6. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the browned bits.
  7. Add the beef stock, bay leaf, and thyme. Return the ribs to the pot, covering them halfway with liquid.
Cooking
  1. Cover the pot and transfer it to a preheated oven at 325°F. Braise for 150-240 minutes until the meat is fork-tender.
  2. Once done, remove the ribs and simmer the sauce uncovered to thicken it further.

Notes

Serve over creamy mashed potatoes and pair with steamed green beans. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.