Garlic Braised Short Ribs with Red Wine
Perfect for a cold winter's day, fall dinner, or other brisk night, the warmth of this meal is sure to feed your soul!
- Author
- Blackberry Ridge Farms
- Prep Time
- 30 minutes
- Cook Time
- 4 hours
- Servings
- 4
- Category
Braise
- Cuisine
American
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds bone-in short ribs
- Salt and pepper to taste
- 2 large heads garlic, halved crosswise
- 1 onion, chopped
- 4 ribs celery
- 2 medium carrots, chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock or bone broth
- 4 sprigs thyme
- 1 cup parsley, coarsely chopped
- ½ cup finely chopped chives
- 1 tablespoon finely grated lemon zest
Directions
- Preheat oven to 275 degrees F.
- Heat oil in large Dutch oven over medium high heat. Season short ribs on all sides with salt and pepper and brown on all sides in Dutch oven. Remove short ribs and set aside.
- Reduce heat to medium, add garlic and cook until golden brown. Add onion, celery, and carrots and season with salt and pepper. Toss to coat and cook until softened. Add tomato paste and stir to coat until caramelized.
- Add red wine and simmer, 2 to 3 minutes. Stir in beef stock and thyme. Return short ribs to pot until barely submerged. Bring to a simmer and then transfer to oven.
- Cook 3.5 to 4 hours, until tender and shreddable with fork. Remove from pot and season with parsley, chives, lemon zest. Reduce sauce and pour over. Serve and enjoy!
