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Red Wine Braised Short Ribs

These short ribs are my go-to when I want to put an impressive dish on the table. Served over mashed potatoes, it's a meal everyone always loves. 
Print Recipe
Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Main Course
Cuisine American, French
Servings 4 people

Ingredients
  

  • 3 slices of thick cut bacon
  • 2 tbsp butter, plus more on hand to keep the pan from drying
  • 8 pieces of short ribs see notes
  • Salt & Pepper
  • 2 medium onions, chopped
  • 2 carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 tbsp tomato paste
  • 3 tbsp flour all purpose
  • 1 bottle dry red wine (recommend a Cabernet Sauvignon)
  • 3 sprigs of fresh thyme
  • 2 sprigs of fresh oregano
  • 2 sprigs of fresh rosemary
  • 6 cloves of garlic, smashed
  • 4 cups beef broth or stock

Instructions
 

  • Prepare your bouquet garni by assembling sprigs of herbs together with kitchen twine. Set aside (see note).
  • Prepare your vegetables and chop bacon and measure other ingredients. Set aside. 
  • In a dutch oven or large, heavy bottomed oven proof pot, melt 2 tbsp of butter over medium heat. 
  • Add chopped bacon and cook in the butter, about 3-5 minutes. Remove bacon from the bot, reserve for later.
  • Salt & pepper all sides of your short ribs; add short ribs in batches to the pan to sear each side until caramelized, about 8-10 minutes. Do not crowd the pan, continue to caramelize the sides of your short ribs until you've worked through all pieces.
  • Add butter to the pan as necessary. Set aside your short ribs on a plate. 
  • To the pot, add your vegetables and coat in the accumulated juices. Cook about 5 minutes until all the vegetables are very soft, over medium low heat, taking care to not burn the vegetables.
  • Add tomato paste and flour, stir to combine until all vegetables are coated and red. 
  • Add wine.
  • Add short ribs and bacon back to the pot.
  • Lower to a simmer and allow the wine to reduce by about 1/4, for 25 minutes. See note.
  • While your dutch oven is simmering, heat the oven to 350.
  • After 25 minutes, add the beef stock and gently stir to combine. Taste for salt and pepper, adjust accordingly. 
  • Add bouquet garni to the pot. 
  • Place the lid on the pot and tuck into the oven for 2-2.5 hours, or until short ribs are falling off the bone. If they do not seem tender after 2.5 hours, continue to cook in 15 minute increments until short ribs are falling off the bone. 
  • Remove bouquet garni before serving. 
  • Serve over mashed potatoes with the sauce from the pan. 

Notes

You can find short ribs in the meat section at your grocer or at your butcher. If you go to a butcher, likely, the short ribs will be in long pieces. Just have them cut in half to form smaller pieces.
I always forget kitchen twine, so I tuck the sprigs into the liquid in a clump and then remove with tongs once the dutch oven comes out of the oven. Works for me, but please feel free to use twine or even bouquet garni bags. 
When I am reducing the wine, I just let everything simmer for 25 minutes. It doesn't have to be exact - it's very forgiving!
If you are backing into a dinner party timeline with this dish, I recommending accounting for 3 hours of oven time, just to be safe! You can make this dish with more than 8 short ribs, however, it may take longer than 2.5 hours.