Go Back

Red Wine Braised Short Ribs

Print Recipe
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

Short Ribs
  • 2 slices thick cut bacon chopped
  • 4 lb short rib
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 2 cloves garlic
  • 2 cups red wine cabernet sauvignon preferably
  • 2 cups beef broth or enough to cover the ribs almost completely
  • 2 sprigs rosemary, thyme, and oregano tied together with kitchen string
Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • about 2 cups cooking liquid from short ribs use as much as you have
  • about 1 cup beef broth as needed

Method
 

Short Ribs
  1. Preheat the oven to 350°
  2. Season the short ribs well with salt and pepper.
  3. In a dutch oven, heat the olive oil over high heat, then sear the short ribs on all sides until slightly browned. Remove the short ribs from the pan and set aside.
  4. Add the bacon to the pan and cook until it starts to crisp. Lower the heat to medium and add in the onions, carrots and celery. Gently sautee until the onions turn translucent (about 3-5 minutes). Add in the garlic, and sautee another two minutes, being careful not to let the garlic burn.
  5. Pour in the red wine to deglaze the pan, scraping up any cooked on bits. Simmer for about 5 minutes until slightly reduced.
  6. Add in the beef broth and herb bundle, then nestle the short ribs into the liquid, making sure they are almost entirely covered. Add a touch more beef broth if necessary. Cover and place in the oven.
  7. Cook for 3 hours. Remove the short ribs and reserve any liquid. You will use this to make the gravy. Served the short ribs over garlic mashed potatoes and top with gravy.
Gravy
  1. In a saucepan, melt the butter over medium heat.
  2. Whisk the flour into the butter to create a roux. Continue cooking the roux for about 2 minutes, stirring constantly. It should become slightly golden.
  3. Slowly pour in the beef broth, a little at a time, making sure to incorportate fully.
  4. Add in the remaining short rib liquid and continue stirring frequently. Continue to cook for about 5 minutes until the gravy reaches your desired consistency.
  5. Serve with mashed potatoes or mashed cauliflower.