You may have never guessed it, but making a batch of elegant, fancy braised short ribs is not difficult! All you need is patience and a little bit of prep and you are on your way to the most fall-off-the-bone-tender short ribs, coated in a rich, luscious sauce of wine and tomato. 5-star chef status is in your grasp.
Short Rib 101
It may seem like super-fancy French cuisine, but braised short ribs are not as intimidating as one may think. The recipe is actually very hands off, as most slow cooking recipes are, and extremely forgiving (the measurements for each ingredient can definitely be adapted in either direction). Make this ahead for a sophisticated dinner party, to wow your in-laws, or even for a romantic dinner for two. No matter the occasion, these tender, flavorful wine braised short ribs are sure to impress, wish little to no effort.
When purchasing short ribs from your butcher, keep two things in mind. One, buy more than pounds you think you’ll need, and two, ask for thicker cuts. Short ribs shrink down a lot during the cooking process, so you want to make sure you have enough meat to feed your crowd.
Dutch Oven Braising
Making this dish does require a few steps to prep, but once you’ve gotten past that, just pop it all in the oven and you’re done! All you need is a great dutch oven or heavy-bottomed, oven safe dish.
- Preheat the oven to 325 degrees
- Heat a large dutch oven over medium high heat with 2 tbsp of oil. Season ribs liberally with salt, pepper, and garlic powder and dredge them on all sides in 1/3 cup of flour. Sear the ribs for 2-3 minutes per side, or until golden brown. Set aside.
- To the same pan, add an additional tbsp of oil, if needed, and dump in 1 1/2 white onions and 2 carrots, both chopped in large pieces. Saute 4-5 minutes or until the onions are translucent and slightly browned.
- Add 1 tbsp of tomato paste and cook another 1-2 minutes
- Pour in 1 1/2 cups of wine and bring to a simmer for 3-4 minutes to reduce slightly.
- Pour in 3 cups of beef broth and bring to a boil.
- Add the short ribs back in, making sure they are submerged in the liquid. Toss in 2 bay leave and 2 sprigs each of rosemary and thyme.
- Cover the dutch oven and cook for 3 hours or until the ribs are fall-off-the-bone tender
- Serve over mashed potatoes of polenta and finish with a sprinkle of fresh parsley
Slow Cooker Alternative
Don’t want to heat up the whole house? You’re in luck, because this recipe can be easily adapted to a slow cooker. Simple follow all of the prep-steps of dutch oven braising, but instead of putting it all in the oven, pop it in the slow cooker.
Once the short ribs have browned, place them in the slow cooker and proceed with the remaining steps. Cook the veggies and tomato paste, add in and simmer the wine, then the broth. Now pour the contents right over the short ribs. Cover and cook. If the slow cooker is set to low, cook for 4-5 hours. If high, cook for about 3. Sprinkle with parsley and serve!
This may seem like a fancy dinner you can only get at a 5-star restaurant, but folks will be so surprised when you tell them it is home-made. Cooking should not be intimidating, and when you discover how amazingly delicious these wine braised short ribs are, you’ll wonder why you didn’t try them sooner!
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Braised Short Ribs
Ingredients
- 3 tbsp olive oil divided
- 4-5 lbs bone-in short ribs
- ⅓ cup all purpose flour
- 1½ tbsp garlic powder
- 2 tbsp salt
- 1 tbsp fresh ground black pepper
- 1½ white onions cut in large chunks
- 2 carrots cut in large chunks
- 4 cloves of garlic smashed
- 2 tbsp tomato paste
- 1½ cups dry red wine
- 3 cups beef broth
- 2 bay leaves
- 2 rosemary sprigs
- 2 thyme sprigs
- chopped parsley for garnish
Instructions
- Preheat the oven to 325°
- In a large dutch oven or heavy bottomed pot, heat 2 tbsp of olive oil over medium high heat.
- Season short ribs with salt, pepper, and garlic powder, and dredge in flour. Sear the ribs for 2-3 per side to brown and set aside.
- In the same pan, add remaining oil, onions, carrots, and garlic. Saute 4-5 minutes or until onions become translucent. Add tomato paste and cook another minute or 2.
- Add red wine and allow it to come to a simmer, cooking for 3-4 minutes. Pour in beef broth and bring to a boil. Toss in bay leaves, rosemary and thyme.
- Cover and place in the oven for 3 hours, or until the meat is fall-apart tender. Sprinkle with parsley and serve immediately over mashed potatoes or polenta.
Slow Cooker Alternative
- Dredge and sear short ribs as outlined below and place them directly in the slow cooker.
- Saute onions carrots and garlic for 4-5 minutes. Add tomato paste and saute an additional minute. Add red wine and allow to simmer, then add beef broth and bring to a boil.
- Pour contents over short ribs, add rosemary, thyme and bay leaves, and cover. Cook on low for 5 hours or high for 3 hours. Sprinkle with parsley and serve immediately over mashed potatoes or polenta.
