Red Wine Braised Short Ribs
These red wine braised short ribs are slow-cooked in a dutch oven until tender and richly savory, then roasted until the edges are caramelized and slightly crispy.
Servings: 6 servings
Equipment
Roasting Pan
Ingredients
- 6 bone-in beef short ribs approximately 6 lbs
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 yellow onion cut into thin strips
- 3 carrots peeled and cut into circles
- 4 celery stalks chopped
- 4 cloves garlic minced
- ½ cup red wine I used pinot noir
To serve
Instructions
- Remove the short ribs from the refrigerator and let them come to room temperature. Pat dry with paper towels and season generously on all sides with salt and pepper. Set aside.
- Preheat the oven to 325°F. Add the onion, carrots, celery, and garlic to the bottom of a dutch oven or roasting pan (at least 8 x 12 inches). Toss gently to evenly distribute the vegetables.
- Nestle the short ribs on top of the vegetables in a single layer. Pour the red wine over the ribs.
- Cover the pan with a lid and transfer to the oven. Bake for 3 hours, or until the meat is tender and nearly falling off the bone.
- During the final 30 minutes of cooking, begin preparing the mashed potatoes.
- Increase the oven temperature to 425°F. Remove the lid and return the pan to the oven. Roast uncovered for 20–30 minutes, until the edges are caramelized and slightly crispy.