Red Wine Braised Short Ribs (Fall-Apart Tender)

Beef short ribs seared and braised low and slow in red wine with garlic and herbs until fork-tender.

Ingredients

• 4 lbs bone-in beef short ribs
• Salt and black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine
• 3 cups beef broth
• 3 sprigs thyme and 2 bay leaves

Instructions

1. Preheat oven to 325°F (165°C). Pat ribs dry and season generously with salt and pepper.
2. Sear the ribs in olive oil in a Dutch oven until browned on all sides; set aside.
3. Add onion, carrots and celery; cook 6 minutes, then add garlic and tomato paste.
4. Pour in the red wine, scraping up the browned bits, and simmer 5 minutes.
5. Return the ribs, add broth, thyme and bay leaves; bring to a gentle simmer.
6. Cover and braise in the oven for 3 hours until the meat is fork-tender.
7. Skim excess fat and reduce the sauce on the stovetop if needed.
8. Serve the ribs over mash or polenta with plenty of sauce.