Red Wine-Braised Short Ribs

Make sure you use a big pot!

Wondering how these would turn out if you threw them in the slow cooker instead…

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Red Wine-Braised Short Ribs

Yield: 6

Author: True Comfort

Prep time: 30 MinCook time: 3 H & 30 MTotal time: 4 Hour

Short ribs will always be a favourite for their fall-off-the-bone tenderness. Here red wine brings out the rich, bold flavours. I love this served over pureed cauliflower or parsnips. This is a hearty, cozy dinner, perfect for date night (there will be leftovers for lunch the next day!) or for a small dinner party. The short ribs cook for hours, so when your guests arrive, you house will smell amazing and everyone will be excited about what's to come.

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Ingredients

• 5 pounds bone-in beef short ribs (ask your butcher to cut them into 2-inch pieces)
• Pink Himalayan salt
• Freshly ground black pepper
• 3 tablespoons avocado oil
• 2 medium onions, coarsely chopped
• 3 medium carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 3 tablespoons oat flour
• 1 tablespoon tomato paste
• 2 cups dry red wine (I like Cabernet Sauvignon)
• 8 sprigs fresh thyme
• 1 teaspoon dried oregano
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 garlic bulb, unpeeled, cut in half crosswise
• 4 cups beff stock
• ⅓ cup chopped fresh parsley

Instructions

1. Season the short ribs heavily with salt and pepper. In a large Dutch oven, heat the avocado oil over medium-high heat. Working in 2 batches, brown the short ribs on all sides, 5 to 8 minutes per batch. As they are done, transfer the browned short ribs to a plate and set aside
2. Add the onions, carrots, and celery to the same Dutch oven and cook over medium-high heat, stirring often, until the onions are browned, 5 minutes.
3. Add the oat flour and tomato paste, stirring constantly until they are well combined and everything is a deep red colour, 3 to 5 minutes. Stir in the red wine.
4. Return the short ribs, along with any accumulate juice, to the Dutch oven and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half 20-25 minutes.
5. Meanwhile, preheat the oven to 350°F.
6. Add the thyme sprigs, oregano, rosemary sprigs, bay leaves, and garlic to the Dutch oven. Stir in the stock and bring everything to a boil. Cover, transfer the Dutch oven to the oven, and cook until the short ribs are tender, 3 hours.
7. Place the short ribs on a large platter. Strain the cooking liquid from the pot into a measuring cup. Remove the fat from the surface alf the sauce and discard it Season the sauce with salt and pepper to taste.
8. To serve, place the short ribs on individual plates and pour the sauce over them. garnish with chopped parsley.

https://www.anthologyofcrumbs.com/red-wine-braised-short-ribs

winter, red wine, short ribs, dairy free, gluten free, soy free

Mains, Meat