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Amazing 3 Hour Red Wine Braised Short Ribs Recipe

Red Wine Braised Short Ribs with Root Vegetables
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Create deeply flavorful and tender Red Wine Braised Short Ribs served alongside sweet, caramelized root vegetables. This rich dish brings comforting Sunday Flavor to your table any day of the week.

Ingredients

Scale
  • 3 lbs beef short ribs, bone-in
  • 2 tablespoons olive oil
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1 bottle (750ml) dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 lb mixed root vegetables (potatoes, parsnips), peeled and cut into 1-inch pieces
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides. Remove ribs and set aside.
  3. Add carrots, celery, and onion to the pot. Sauté until softened, about 5-7 minutes.
  4. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce the wine by half.
  6. Return the short ribs to the pot. Add beef broth, thyme, and bay leaf. The liquid should nearly cover the ribs.
  7. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly.
  8. Transfer the pot to a preheated oven at 325°F (160°C). Braise for 2.5 hours.
  9. Add the mixed root vegetables to the pot, pushing them down into the liquid around the ribs.
  10. Continue to braise, covered, for another 1 to 1.5 hours, or until the meat is fork-tender and the vegetables are soft.
  11. Remove the ribs and vegetables. Skim any excess fat from the sauce. Adjust seasoning of the sauce if needed.
  12. Serve the short ribs and vegetables hot, spooning the rich red wine sauce generously over top.

Notes

  • For the deepest flavor, sear the ribs in batches so they brown properly instead of steaming.
  • You can prepare the sauce ahead of time and reheat it before serving.
  • If you prefer a thicker sauce, remove the ribs and vegetables and simmer the liquid on the stovetop until it reaches your desired consistency.

Nutrition

Find it online: https://sundayflavor.com/red-wine-braised-short-ribs-root-vegetables/