Beef short ribs are a tough, relatively inexpensive cut of meat that is transformed into the most tender, melt-in-your-mouth, crazy, out-of-this-world, delicious bites of food you will ever experience. The secret is to braise the short ribs in a flavorful broth and to simmer for hours until they are so tender you won’t even need a knife. I like to cook these the day before serving, as they taste even better the next day.
Red Wine Braised Short Ribs
Recipe Source: Vintage Vibes
- olive oil
- 4 large or 8 small, bone-in beef short ribs
- flour for dredging the short ribs
- 2 medium carrots, peeled and chopped
- 2 yellow onions, chopped
- 2 ribs celery, chopped
- 4 tomatoes, peeled and seeded, or 1 small can tomatoes
- 1 whole head garlic, peeled and separated
- a few sprigs of fresh thyme
- 1 bay leaf
- 1/2 tsp. dry mustard powder
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. brown sugar
- 1 Tbsp. Worcestershire
- dry red wine, about 1/2 the bottle
- 2 cups beef stock
- salt and pepper, to taste
- In a large pan, heat a little oil over medium heat. Add carrot, onion, and celery. Cook until well caramelized, about 20 minutes, stirring occasionally.
- Meanwhile, in a large Dutch oven, heat oil over medium/high heat. Lightly dredge the short rib pieces with flour, shaking off excess. Season the short ribs with salt and pepper. Brown the short ribs in small batches. De-glaze pan with a bit of wine, scraping up the browned bits on the bottom of the pan. Add all ingredients to the Dutch oven. Add just enough wine to almost cover the short ribs. When the sauce has come to a boil, cover and reduce heat to low. Simmer for 2 1/2 to 3 1/2 hours or until very tender.
- Let cool and refrigerate overnight. The next day, skim off any fat that has risen to the top. Remove bay leaf and thyme sprigs. Heat over low heat until ribs are thoroughly heated. Puree sauce, if desired. I served this with browned butter mashed potatoes and glazed carrots.