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Braised Short Ribs in Red Wine

The only meal for the winter. Served with mashed potatoes or egg noodles.
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Prep Time 30 minutes
Cook Time 4 minutes
Rest Time 10 minutes
Total Time 44 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 355 kcal

Ingredients
  

  • 6 lbs bone-in short ribs, trimmed of excess fat and silver skin
  • Salt
  • Ground Black Pepper
  • 2 tbs vegetable oil
  • 6 oz bacon, cut into 1-inch pieces about 6 slices
  • 3 medium onions, chopped medium
  • 2 medium carrots, peeled and chopped medium
  • 1 celery rib, chopped medium
  • 9 garlic cloves, minced or pressed through a garlic press about 3 tablespoons
  • 1 tbs fresh rosemary, minced
  • 1 fresh thyme, minced
  • 1/4 cup unbleached all-purpose flour
  • 1 tbs tomato paste
  • 1 bottle dry red wine medium-bodied red table wine like Cotes du Rhone
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium beef broth
  • 1 can can diced tomatoes 14.5 ounce
  • 3 bay leaves
  • 6 tbs fresh parsley, minced

Instructions
 

    1. Adjust oven rack to lower-middle position and heat the oven to 325℉. Pat ribs dry with paper towels and season with salt and pepper.
    2. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until just smoking. Add half of the ribs and brown on all sides, 7 to 10 minutes, reducing the heat if pot begins to scorch. Transfer ribs to a large plate and repeat with remaining 1 tablespoon oil and remaining ribs. Transfer to plate and set aside.
    3. Pour off all the fat left in pot and add bacon, cooking over medium heat, stirring often, until browned and crisp, about 8 minutes. Add onions, carrots, celery, and ¼ teaspoon salt and cook, stirring often until softened, 8 to 10 minutes. Stir in garlic, rosemary, and thyme and cook until fragrant, about 30 seconds. Stir in flour and tomato paste and cook, stirring constantly for 1 minute.
    4. Slowly whisk in the wine, scraping up any browned bits, then slowly whisk in the broths until smooth. Stir in tomatoes with their juices and bay leaves and bring to a simmer.
    5. Add the short ribs, along with any accumulated juices, into the pot, bone side up, and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is very tender and a fork poked into it meets little resistance, 2½ to 3 hours.
    6. Remove the pot from the oven. Transfer the ribs to a large plate, discarding any loose bones that have fallen away from the meat, and tent loosly with foil while finishing the sauce.
    7. Strain the braising liquid into a fat separator or a bowl, discarding the solids. Defat the braising liquid by skimming the fat away with a ladle or wide spoon.
    8. Bring the defatted liquid to a simmer over medium-high heat and cook until thickened and sauce, 5 to 10 minutes. Take off heat, and season with salt and pepper, then return the ribs to the sauce to warm through. Sprinkle with parsley and serve with mashed potatoes or noodles.

Notes

Keyword short-ribs