Braised short ribs in red wine is a great dish for cozy dinner parties, making them perfect for the crisp fall and winter months ahead. I love this recipe not only for its rich, deep flavors but also for its simplicity. It's a dish you can prepare a day or two in advance, giving you more time to enjoy the company of your guests. While it requires a bit of patience, the slow cooking will give you a melt-in-your-mouth dish that's well worth the wait. I promise everyone will be asking for seconds!
Things You'll Need
4 lbs. bone-in short ribs
Kosher salt
Black pepper
1/4 cup flour
2 Tbsp. neutral oil
3 medium carrots
3 celery ribs
1 medium onion
1 Tbsp. tomato paste
1 cup dry red wine
2 cups chicken broth
2 sprigs rosemary
Parsley (optional for garnish)
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1. Prepare the short ribs
Preheat the oven to 325°F. Generously season the short ribs with salt and pepper.
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Lightly dredge the short ribs in flour.
2. Sear the short ribs
Heat the oil in a large Dutch oven over high heat. In two batches, sear the short ribs on each side without interruption until they are deep brown, about 2 to 4 minutes per side. Place the seared short ribs on a plate.
3. Sauté the vegetables
Add the onions, carrots, and celery to the pot and sauté for 5 to 7 minutes over medium heat. Then, add the tomato paste and mix it with the vegetables.
4. Add the wine, broth, aromatics, and short ribs
Pour in the wine, rosemary, and broth. Make sure to scrape the bottom of the Dutch oven to release any browned bits.
Add the short ribs back to the pot, ensuring there's enough liquid covering them. Bring the mixture to a boil and then turn off the heat and transfer the pot to the oven. Cook them in the oven for 3 to 3 1/2 hours until the meat is very tender and easily pulls apart with a fork.
5. Serve and enjoy
Transfer the short ribs to a serving platter, spoon some of the sauce over the top, and garnish with parsley. Enjoy!
