Red wine braised short ribs

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"Beautifully crusted short ribs, simmered and braised in an herby red wine sauce. Perfect served alongside some garlicky bread, mashed potatoes, or cheesy grits."
-- @shelbyykhan
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  • Recipe Card
Prep time: 45mins
Cook time: 2hrs 30mins
Serves or Makes: 3

Recipe Card

ingredients

  • 1 tablespoon vegetable oil
  • 6 bone in short ribs (cut)
  • 2 chopped carrots
  • 1 large chopped yellow onion
  • 1 tablespoon tomato paste
  • 1 tablespoon gluten free all purpose flour
  • 1 tablespoon dijon mustard
  • 3/4 bottle red wine (one you would drink)
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • 1 small bunch fresh sage
  • 3 1/2 cups vegetable broth (beef or chicken work well, too!)

Method

  • Step 1

    Preheat oven to 350.

  • Step 2

    In a large dutch oven, or oven safe pot... heat vegetable oil.

  • Step 3

    Place short ribs in in batches, (bone side up first) and cook to get color on all sides. About 8-10 minutes per batch.

  • Step 4

    Remove from pan, set aside on a plate. If you have more than 3 tablespoons of drippings in the pan, remove (all but 3tbs) I usually don't have much, if any to remove.

  • Step 5

    Place chopped onion, and carrots in. Cook on medium until onions have browned. About five minutes.

  • Step 6

    Add tomato paste, flour, and dijon mustard. Stir constantly until a deep rusty color shows. About 3 minutes.

  • Step 7

    Pour in 3/4 bottle of wine **you could use the whole bottle, but I recommend saving a glass or two for serving :) Bring to a boil, then reduce to simmer.

  • Step 8

    Return short ribs to pot, and simmer uncovered for around 30 minutes, until wine has reduced by about half.

  • Step 9

    Cut the top off of a bulb of garlic, and place it directly in the pot. (don't worry about the skins, we're gonna strain this later)

  • Step 10

    Place in rosemary, and sage.

  • Step 11

    Pour in broth (around short ribs, not ontop), and gently stir to combine.

  • Step 12

    Bring back up to boil. Reduce to simmer, cover and transfer to oven for 2-2.5 hours until short ribs are tender.

  • Step 13

    Remove ribs from pot, and set aside.

  • Step 14

    Pour contents of pot into a fine mesh strainer, into a large heat proof bowl. Press solids down with a wooden spoon to release all the juices.

  • Step 15

    Serve short ribs surrounded by the sauce. I love to serve this with mashed potatoes, cheesy grits, or a nice piece of garlicky bread.