Red Wine-Braised Short Ribs. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Pat ribs dry with paper towels and season with salt and pepper on all sides.

Red Wine-Braised Short Ribs: The Secret in the Sauce. Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender. What I had to figure out for this recipe were the essential details: how much wine and how much stock to. You can cook Red Wine-Braised Short Ribs using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Red Wine-Braised Short Ribs

Prepare 5 lbs of bone in Beef Short Ribs, 2-inch pieces.
You need 3 tbsp of Vegetable Oil.
Prepare 3 tbsp of All-Purpose Flour.
Prepare 1 tbsp of Tomato Paste.
You need 1 bottle (750 ml) of Dry Red Wine (preferably Cabernet Sauvignon).
It's 4 cups of Beef Stock.
You need 4 tsp of Beef Bouillon Powder.
Prepare 1 of Garlic (whole head), halved crosswise.
Prepare 3 of medium Onions, chopped.
You need 3 of medium Carrots, peeled, chopped.
Prepare 3 of Celery Stalks, chopped.
It's 2 of fresh or dried Bay Leaves.
You need 10 sprigs of Parsley.
It's 8 sprigs of Thyme.
Prepare 4 sprigs of Oregano.
Prepare 2 sprigs of Rosemary.
You need of Kosher Salt and Ground Black Pepper.

Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top.

Red Wine-Braised Short Ribs instructions

Season short ribs with salt and pepper on all sides..
Heat oil in a large Dutch oven over medium-high heat..
Working in batches, brown short ribs on all sides, about 8 mins per batch..
Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot..
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes..
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes..
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes..
Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven..
Cook until short ribs are tender, about 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard..
Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or rice; whichever your preference, with sauce spooned over them..

Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a large plate and continue with remaining ribs. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Transfer the ribs to a plate and remove the bones.