Description
Fall-off-the-bone tender short ribs braised in red wine for an unforgettable meal.
Ingredients
Scale
- 4 lbs beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper. In a Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides until they develop a rich, golden color, then remove them and set aside.
- In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook for about 5-7 minutes, or until they soften and release their aromas.
- Carefully pour in the red wine to deglaze the pot, scraping up any browned bits that are stuck to the bottom.
- Return the seared short ribs to the pot, followed by the beef broth, dried thyme, and bay leaves.
- Bring the mixture to a gentle simmer, then cover the pot and transfer it to the oven.
- Cook for 150-180 minutes, or until the meat is fall-off-the-bone tender.
- Remove from the oven, discard the bay leaves, and serve garnished with fresh parsley.
Notes
Let the ribs rest for about 10 minutes before serving. For a thicker sauce, simmer the sauce after removing the ribs until it reaches your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg