Braised Beef Short Ribs in Red Wine
Fall apart tender beef short ribs braised in red wine. A super easy and delicious one pot meal!
Servings: 4 ribs
Ingredients
- 2 lbs short ribs
- oil for searing vegetable, canola (avoid olive oil)
- 1 medium white onion
- 1 bulb garlic about 10-15 cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 3-4 sprigs of fresh thyme
- 1.5 cups red wine
- your favorite beef rub I like Tony Chachere's Creole Seasoning
- salt/pepper
Instructions
- Preheat oven to 325°F
- Generously season all sides of your beef short ribs with Tony Chachere's (or whatever you like) and salt and pepper. Don't skimp!
- In a heavy duty dutch oven (I love a good enamal cast iron), heat oil over medium-high heat.
- Once the oil is hot, sear the short ribs on each side for about 2 minutes, or just until a good seared crust has formed.
- Once all sides are seared, remove from pan and set aside. Add chopped onion and peeled garlic. Add a fingerful of salt. Saute for about 3-4 minutes. Note: It's ok if you have seasoning left over from the ribs sticking to the pot.
- When garlic and onions are sweated out a bit, add red wine. The red wine will deglaze the pan releasing all those cooked on bits.
- Let wine boil and reduce to about half it's original volume- about 5-7 minutes.
- Remove from heat.
- Add your seared short ribs back to the pan. Move around the garlic and onions so that you set the beef straight on the pan, rather than on the bed of onions/garlic.
- Pour in beef broth until it reaches the top. They don't need to be completely covered, but the liquid should reach level with the top of the ribs. Add your fresh thyme to the liquid. *You may not need all four cups depending on the size of your pan. Mine is about a 7 quart.*
- Cover and put in preheated oven. Cook in oven for 3 hours. No need to check or open the lid. As long as you have a heavy duty pot/lid, all that liquidy goodness and steam will stay in the pot. Lifting the lid lets out all the heat and steam.
- Remove from oven after 3 hours. CAREFULLY remove lid. It's HOT and it will pump out a lot of steam!
- Serve over a bed of creamy polenta or mash potatoes. Drizzle some of the juice on top.
- Serve and enjoy!
Notes
The sauce will be very thin, so if you want it thicker, make a tiny bit of cornstarch sludge (about 1 tsp cornstarch and water). Add to the pot and put back in the oven for about 10 minutes.