Braised Short Ribs with Red Wine

Ingredients

• ·3 lb bone-in short ribs
• ·2 tsp kosher salt
• ·2 tbsp neutral oil
• ·1 yellow onion (diced)
• ·2 carrots (diced)
• ·3 garlic cloves (smashed)
• ·2 cup dry red wine
• ·2 cup beef stock
• ·2 sprigs thyme
• ·1 bay leaf

Steps

1. 01Heat oven to 325F. Season ribs with 2 tsp salt.
2. 02Sear ribs in oil in a Dutch oven, 3 minutes per side, until deeply browned. Remove.
3. 03Add onion and carrots, cook 5 minutes. Add garlic, cook 30 seconds.
4. 04Pour in wine, scrape up browned bits, simmer 5 minutes to reduce slightly.
5. 05Return ribs, add stock, thyme, and bay leaf. Cover and braise 2.5-3 hours until fork-tender.
6. 06Skim fat from the sauce before serving.

Variations (1)

• Slow Cooker Braised Short RibsSame technique, hands-off: sear on the stovetop, then let a slow cooker do the 7-8 hours of low heat instead of the oven.by Lucia G.

Community discussion (3)

• Lucia G.

  cooked this▲ 221 month ago

  3 hours was right for me but check at 2.5 -- mine were nearly falling off the bone by then.

• Ben H.

  ▲ 141 month ago

  Skimming the fat is not optional, learned that the hard way. Worth chilling the sauce overnight and lifting the fat cap off.

  • Theo W.

    ▲ 51 month ago

    Seconding this -- makes the sauce so much cleaner.