Red Wine Braised Boneless Short Ribs

These Red Wine Braised Boneless Short Ribs and easy and delicious. Cooked low and slow, this is perfect winter comfort food! For the wine, pick a higher quality red from one of the economy locations such as Argentina, Chile, or Spain.

Yield:
4 servings
Category:
Beef
Cuisine:
Canadian
Prep Time:
30 min
Cooking Time:
2 hrs 30 min
Total Time:
2 hrs 50 min

INGREDIENTS:

  • Shortribs:
  • 2 Tablespoons olive oil
  • 900 g boneless short ribs, about 4
  • 1 medium carrot peeled and finely diced
  • 1 stick celery, finely diced
  • 1 medium onion diced
  • 1 Tbsp all-purpose flour
  • 1 Tbsp tomato paste
  • 1 1/2 cups red wine
  • 1 1/2 cups chicken broth or beef broth
  • 5 sprigs flat-leaf parsley or 2 tsp dried parsley
  • 4 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 sprig fresh rosemary or 1/2 tsp dried rosemary
  • 1 bay leaf
  • Vegetables:
  • 8-10 baby potatoes halved
  • 1 large carrot peeled, halved and cut into 2-inch slices

DIRECTIONS:

  1. Heat the oven to 350F. In a Dutch oven or large, oven-safe pot with a lid, heat oil over medium-high heat. Add short ribs and sear on all sides until golden. Remove from pot to a plate.
  2. Add the diced carrots, celery, and onions and cook, stirring, over medium heat until the onions are softened, about 5 minutes. Add the flour and tomato paste to the pot and continue cooking, stirring constantly, for another minute. Add the wine to the pot. Bring to a boil then reduce heat to medium-low and simmer until the wine reduces by half (about 20-25 minutes) *Don't rush this step! When the wine has reduced, add the broth and the herbs to the pot and stir to combine. Return the short ribs to the pot. Cover pot with lid and cook in preheated oven for 1 1/4 hours.
  3. After 1 1/4 hours in the oven, remove from oven and stir in the large pieces of carrots and potatoes, if using. Return to the oven, covered, for another 1 1/4 hours or until meat pulls apart easily and vegetables are

Print