Cabernet-braised Short Ribs
These tender and succulent short ribs are cooked low and slow in a rich cabernet sauce, resulting in a melt-in-your-mouth dish that's perfect for a special occasion or a cozy night in. Serve them over mashed potatoes or polenta.
Instructions
- 1
In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
- 2
Marinate at least 6 hours in the fridge.
- 3
Remove the meat from the marinade and pat dry with a towel or paper towel.
- 4
Strain the veggies from the wine. Reserve both the wine and veggies for later.
- 5
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
- 6
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
- 7
Preheat the oven to 350F˚(180C˚).
- 8
When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
- 9
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
- 10
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
- 11
Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
- 12
Cover the pot and transfer to the middle rack of your oven.
- 13
Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
- 14
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
- 15
Enjoy!
Recipe from tasty.co
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Ingredients (17)
- •6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
- •2 celery stalks, trimmed and cut into 1-inch pieces
- •2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
- •1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
- •6 garlic cloves, peeled
- •1 bay leaf
- •4 sprigs fresh thyme
- •Whole black pepper, to taste
- •2 tablespoons all-purpose flour
- •Salt, to taste
- •Pepper, to taste
- •n/a
- •2 tablespoons olive oil
- •2 tablespoons tomato paste
- •2 quarts unsalted beef broth or chicken broth
- •Mashed potatoes
- •Italian parsley, chopped, as needed