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Red Wine Braised Short Ribs

Prep Time45 minutes
Cook Time3 hours 11 minutes
Total Time3 hours 56 minutes

Ingredients

  • 2 lb beef short ribs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp unsalted butter
  • 2 tsp olive oil
  • 3 carrots cut into large batons
  • 3 celery sticks sliced 2 inch thick
  • 1 large onion diced
  • 2 cloves garlic peeled and smashed
  • 1 bottle cabernet sauvignon
  • 2 bay leaves
  • 2 cups beef stock

Equipment & Utensils

  • Ovenproof Dutch pot

Instructions

  • Cut away any excess fat from short ribs.
  • Wash thoroughly to remove bone dust, then pat dry with paper towels - remove as much moisture as you can.
  • Season short ribs with salt and pepper.
  • Heat butter and oil in dutch pot on high heat and once most of the butter has melted place as many short ribs in the pot as you can and brown on all sides.
  • Do not overcrowd the pot, you will likely have to brown the short ribs in two batches.
  • Once all are browned set aside.
  • Add carrots, celery, onion and garlic to the pot and cook until flavors release, making sure to lift off the brown bits at the bottom of the pot.
  • Carefully add the entire bottle of wine, stirring to combine ingredients, then add bay leaves.
  • Continue to cook on a medium-high heat until wine reduces to approx. 2 cups.
  • Add beef stock and short ribs and combine, then cover pot and place in a preheated oven at 350 and allow to cook until you are able to easily pull away a piece of meat with a fork (approx. 3 hours). Check progress regularly every 45 mins.
  • When cooked, remove from oven and carefully remove short ribs and set them aside, then pour sauce through a sieve, reserving the sauce.
  • Discard contents in sieve and return ribs and sauce to pot.
  • Serve when ready.