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Red Wine Braised Short Ribs

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Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

Short Ribs
  • 2 slices thick-cut bacon chopped
  • 4 lb bone-in beef short ribs
  • Kosher salt and freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 anchovy fillet
  • 2 cups dry red wine preferably Cabernet Sauvignon
  • 2 cups beef broth plus more as needed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 Parmesan rind
Gravy
  • 2 tbsp butter
  • 2 tbsp flour
  • about 2 cups strained braising liquid
  • ½–1 cup beef broth as needed
  • 1–2 tsp balsamic vinegar optional

Method
 

Braise the Short Ribs
  1. Preheat the oven to 325°F.
  2. Pat the short ribs very dry and season generously with salt and freshly cracked black pepper. If you have time, let them sit for 20–30 minutes before searing.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned. Don’t rush this part. Remove the ribs and set aside.
  4. Add the chopped bacon to the same pot and cook until it begins to crisp and render its fat.
  5. Reduce the heat to medium. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and beginning to turn golden.
  6. Add the minced garlic and cook for about 1 minute.
  7. Add the tomato paste and stir it into the vegetables and rendered fat. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens to a deep brick red and begins to caramelize.
  8. Add the anchovy fillet and cook for another 30–60 seconds, stirring and breaking it apart until it essentially melts into the vegetables.
  9. Pour in the red wine and scrape up all the browned bits from the bottom of the Dutch oven. Simmer for 5–8 minutes, until the wine has reduced slightly and smells less sharp.
  10. Add the beef broth, rosemary, thyme, bay leaf, and Parmesan rind.
  11. Nestle the short ribs back into the pot. The braising liquid should come about 80–90% of the way up the meat. Add a little more broth or water if necessary.
  12. Cover tightly and transfer to the oven. Braise for 3½–4 hours, gently flipping the ribs and spooning some of the braising liquid over them about halfway through cooking.
  13. The ribs are done when they are incredibly tender and the meat is nearly falling from the bone. Let them rest in the braising liquid for 20–30 minutes before removing them.
Make the Gravy
  1. Strain about 2 cups of the braising liquid, skimming off excess fat if desired.
  2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the roux is lightly golden.
  3. Slowly whisk in the strained braising liquid, adding a little at a time so the gravy stays smooth. Add additional beef broth as needed to reach your desired consistency.
  4. Simmer for about 5 minutes, until thickened.
  5. For a little brightness to balance all that rich beef and red wine, stir in 1–2 teaspoons of balsamic vinegar at the end if desired. Taste and adjust the seasoning as needed.

Notes

To Serve: Serve the short ribs over garlic mashed potatoes, creamy polenta, or mashed cauliflower and spoon plenty of gravy over the top.
Dani’s Tip: These are even better the next day. If you’re making them for company, braise the ribs the day before and refrigerate them right in their cooking liquid. The next day, the fat will have solidified on top and is incredibly easy to remove. Reheat everything gently at 300°F until hot and tender.