Red Wine Braised Short Ribs

No ratings yet

This rich and hearty red wine-braised short ribs recipe with a Polish twist is the ultimate comfort food, packed with flavor and perfect for special occasions. Learn how to prepare it in a Dutch oven or slow cooker, using the finest cut of beef, tomato paste, and beef broth for the perfect braising liquid.

Prep Time10

Cook Time3 15

Total Time3 25

Course: Dinner, Main Course

Cuisine: European, French

Keyword: Red Wine Short Ribs

Servings:

Calories: 822kcal

Equipment

Ingredients

4 lbs Beef bone in short ribs
1 tbsp Olive oil
Salt and pepper to taste
1 Yellow onion chopped
2 Carrots large, peeled and chopped
2 Parsnips peeled and chopped
5 cloves Garlic minced
2 tbsp Gluten-free flour
2 cups Red wine
2 cups Beef broth or bone broth
2 springs Rosemary
1 oz Fresh thyme
2 Bay leaves
Parsley for garnish

Instructions

Preheat the oven to 320 degrees.
2. Pat the short ribs dry with a paper towel and season generously with salt and pepper.
3. In a dutch oven or oven safe pot, heat the olive oil over medium high heat and sear the short ribs on all sides until brown and crisp, then set them aside.
4. In the same pan, lower the heat to medium and saute the onion, carrot and celery for 6-8 minutes, then add in the garlic and cook for another minute.
5. Stir in the tomato paste and cook for 3-4 minutes, then mix in the flour and cook for another 2-3 minutes.
6. Add in the red wine and beef broth and stir until fully combined.
7. Return the short ribs to the pot along with the bay leaves and submerge them in the liquid. Place the rosemary and thyme sprigs on top of the meat, cover the pot with its lid and place in the preheated oven.
8. Braise in the oven for 3 hours or until the meat is very tender.
9. Discard the herbs and serve the short ribs over mashed potatoes, polenta, or risotto and drizzle with the remaining braising liquid then garnish with some fresh parsley (optional).

Nutrition