Wine Braised Short Ribs

Short ribs slowly braised in red wine sauce made with aromatic vegetables and
fresh herbs until they are completely fall-apart tender.

Servings: 4 people

Author:

Prep Time
30 minutes

Cook Time
4 hours

Entrée

Short Ribs braised short ribs

Instructions

1 Preheat oven to 300°. Season short ribs heavily with salt and pepper. Heat oil
in a large Dutch oven over high heat. Brown short ribs on all sides, about 8
minutes per batch. Remove the ribs and transfer to a plate. Pour off all but
approximately 2 Tbsp. drippings from pot.
2 Add onions, garlic, carrots, and celery to pot and saute about 5 minutes. Add
tomato paste; cook, stirring constantly. Stir in water, wine, then add short
ribs with all the juices. Add the herbs, bring to a boil, cover, and transfer to
oven.
3 Cook in the oven until short ribs are tender, 3–3 1/2 hours. Spoon fat from
surface and discard. Transfer the ribs to a plate. Using a handheld blender
puree the sauce. Reduce until desired thickness. Adjust the salt and pepper to
taste.
4 Serve in shallow bowls over polenta or mashed potatoes with sauce spooned over.