Red Wine Braised Short Ribs
Serves 430 mins prep180 mins cook
This one-pot recipe for Red Wine Braised Short Ribs takes a few hours to prepare, resulting in tender meat that falls off the bone. The dish features beef short ribs braised with vegetables and aromatic herbs, enhanced by the rich flavor of red wine. A perfect dish for special dinners or cozy gatherings.
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What you need
Instructions
1: Preheat the oven to 325°F. 2: Season the short ribs with salt and dip each rib in flour, coating each side and shaking off the excess. 3: In a large Dutch oven or oven-safe pot, heat ghee over medium-high heat. Brown the short ribs on all sides. 4: Remove the browned short ribs and set them aside. 5: In the same pot, add chopped onion and carrots. Sauté until softened. 6: Add minced garlic and cook for an additional minute. 7: Pour in the red wine, scraping the bottom of the pot to release any browned bits. 8: Stir in beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the browned short ribs to the pot. The liquid should cover the ribs; if not, add broth. 9: Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours or until the short ribs are fork-tender. 10: Once done, remove the pot from the oven. Discard thyme sprigs and bay leaves. Skim off excess fat if needed. 11: Serve the short ribs over mashed potatoes with the juices and veggies on top.View original recipe