Red Wine Braised Short Ribs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep oven & season: Preheat oven to 350°F. Season short ribs with salt and pepper.

Step 2

Brown short ribs: Heat oil in a large Dutch oven over medium-high. Working in batches, brown all sides of the short ribs, then transfer them to a plate. Use a paper towel to soak up some of the excess oil (leaving a bit in the pot).

Step 3

Sauté vegetables: Add onions, carrots, and celery to the pot. Cook over medium-high heat, stirring often, until onions are browned (about 5 minutes).

Step 4

Thicken & deglaze: Add flour and tomato paste; cook, stirring constantly, until combined. Add in wine, then return short ribs to the pot.

Step 5

Simmer: Bring to a boil; lower heat to medium and simmer.

Step 6

Reduce wine: Bring to a boil, then lower heat to medium and simmer until the wine is reduced by half, about 15 minutes.

Step 7

Add stock & herbs: Add all herbs and garlic to the pot, then stir in the stock.

Step 8

Bake: Bring to a boil, cover, and transfer to the oven. Cook until the short ribs are tender, about 2–2½ hours.

Step 9

Strain & serve: Transfer short ribs to a plate and strain the sauce from the pot into a bowl. Serve with mashed potatoes, extra sauce, and fresh parsley.