Go Back
Short ribs

Braised Short Ribs

Tender, flavorful wine-braised short ribs are a delicious and easy way to make an elegant dinner fit to impress anyone!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 8 servings
Course: Dinner, Entree, Main Course
Cuisine: American, French
Ingredients Method

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

Method
 

  1. Preheat the oven to 325°
  2. In a large dutch oven or heavy bottomed pot, heat 2 tbsp of olive oil over medium high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Dredge and sear short ribs as outlined below and place them directly in the slow cooker.
  2. 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.
  3. 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.