Braised Short Ribs
Tender, flavorful wine-braised short ribs are a delicious and easy way to make an elegant dinner fit to impress anyone!
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.