Braised Short Ribs

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Braised Short Ribs - Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.

Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes – SO SO GOOD.

Braised Short Ribs - Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.

Red wine braised short ribs – the ultimate fall-off-the-bone comfort food this winter (or any time of the year, really). These bad boys are cooked low and slow in the oven with an initial sear for that caramelized goodness and sealed in moisture (very important not to skip this step).

Braised Short Ribs - Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.

The house will smell so so good as this cooks, giving you the perfect time to prep your perfect mashed potatoes for serving. If mashed potatoes are not to your liking, you can also serve with buttered noodles or creamy polenta with a side salad and/or glazed carrots for a complete meal.

Braised Short Ribs - Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.

  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 large carrots, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 2 cups dry red wine
  • 1 ½ cups beef stock
  • 2 tablespoons balsamic vinegar
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.

  • Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
  • Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.

  • Stir in tomato paste and garlic until fragrant, about 1 minute.

  • Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.

  • Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.

  • Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.

  • Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.

  • Serve beef with juices immediately with mashed potatoes, if desired.

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