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.

The beef is fork-tender, the sauce full-bodied — and when you add egg noodles, mashed potatoes or polenta, you have a cozy yet elegant dinner that will warm your bones (and your soul). Season short ribs all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. You can have Red Wine Braised Short Ribs using 12 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Red Wine Braised Short Ribs

1. You need 6 of boneless beef short ribs.
2. It's 2 of carrots.
3. Prepare 1 stick of celery.
4. It's 1/2 of onion.
5. It's 4 sprigs of thyme.
6. Prepare 1/2 sprig of rosemary.
7. Prepare 1 clove of garlic.
8. You need 1 1/2 C of red wine.
9. Prepare 1 1/2 C of beef stock.
10. You need 1 tsp of balsamic vinegar.
11. Prepare of kosher salt.
12. You need of pepper.

Transfer browned short ribs to a platter and repeat with remaining short ribs. Stir in wine, then add short ribs with any accumulated juices. Add all herbs to pot along with garlic. How to make Braised Beef Short Ribs with Red Wine Sauce.

Red Wine Braised Short Ribs step by step

1. Mise en place:.
2. Cut carrots into 2"chunks.
3. Cut celery into 2" chunks.
4. Chop onion into 1" chunks.
5. Mince garlic.
6. Preparation:.
7. Sear short ribs on medium-high heat then remove from heat.
8. Sautee carrots on medium heat for 5 minutes.
9. Add onions and celery and sautee an additional 5 minutes.
10. Add garlic and sautee an additional 1-2 minutes (don't let garlic brown).
11. Remove mirepoix from cooking vessel.
12. Add red wine and raise heat to medium-high.
13. After wine has reduced, add beef stock.
14. After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven.
15. Cook for 1 hour (covered).
16. Flip meat over, add rosemary/thyme/mirepoix.
17. Cook for an additional 30 minutes (covered).
18. Remove cover, raise heat to 425 degrees (F) for 10 minutes.
19. Place vessel back on stove on medium-high heat and add balsamic vinegar, salt, and pepper to taste. Cook for only a few minutes.

As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff - fond - left on the base of the pot).. Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Strain the sauce into a heatproof measuring cup and skim off the fat. Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice.