For Christmas, I received this beautiful red dutch oven that I’d had my eye on for months. I was ecstatic and my mind quickly started racing of all of the delicious meals I’d be able to make with it. On New Years Day, J. and I decided to go for a brand new recipe to celebrate the new year, and took inspiration from Bon Appetit for this delicious short ribs recipe.
Red-Wine Braised Short Ribs
- 5 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
Side note: I forgot to buy all of the separate herbs for this recipe. I used bay leaves and a mixed Italian herb seasoning along with salt and pepper. I used some garlic powder along with minced garlic as well in place of the head of garlic.
Since I was only cooking for 2, we only bought 2.5 lbs of short ribs (remember the bones account for a lot of the weight!). I used the full sauce recipe, but would recommend cutting the red wine and beef stock in half. With less meat, the sauce didn’t absorb/cook down enough). Feel free to keep the same amount of veggies.
Preheat oven to 350°.
On the stove top, heat oil in a large Dutch oven (medium heat). Cut the meat off of the bone and into 2-3 inch chunks and season with salt and pepper. Brown the short ribs in the dutch oven all sides, about 8 minutes per batch. Transfer short ribs to a plate.
Add onions, carrots, and celery to the pot and cook over medium-high heat, until onions are browned, about 5 minutes. Add flour and tomato paste, stirring until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. and bring to a boil.
Once brought to a boil, cover it and transfer your dutch oven to the preheated oven. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup or bowl. Make sure to discard the whole herbs if you used them. Season sauce to taste with salt and pepper.
This recipe is very timely, but not too labor intensive once the meat and vegetables are chopped up. We were starving by the end of it but it was certainly worth the wait. I served my short ribs with sauteed red potatoes and black eyed peas. This would also be delicious with mashed potatoes using the sauce as a gravy! The meat was so tender is was falling apart – no knife necessary! The onions added a nice sweetness to the sauce that paired perfectly with the meat and potatoes. This will definitely be a New Years Day recipe I make for years to come.
Until next time!