Braised Beef Short Ribs in Red Wine

Meaty short ribs braised low and slow in red wine until they fall off the bone.

Ingredients

• 4 large bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 bottle (750 ml) red wine
• 2 cups (480 ml) beef stock
• 2 bay leaves and 3 sprigs thyme
• Sea salt and freshly ground black pepper

Directions

1. Season the short ribs well. Heat the oil in a heavy ovenproof pot and brown the ribs on all sides until deeply colored. Remove.
2. Add the onion, carrots, celery and garlic and cook until softened. Stir in the tomato paste and cook 1 minute.
3. Pour in the red wine, scraping the base, and reduce by half. Add the stock, bay and thyme.
4. Return the ribs, cover, and braise in a 325°F (160°C) oven for about 3 hours until the meat is tender and pulling from the bone.
5. Lift out the ribs and keep warm. Strain the sauce, skim the fat, and reduce on the stove until glossy.
6. Spoon the sauce over the ribs and serve with mashed potato or polenta.

Notes

Adapted from Gordon Ramsay’s braised short ribs.