Red Wine Braised Short Ribs
This is the kind of dish that feels like a slow exhale. Rich, deeply savory, and made for cozy nights, these short ribs braise low and slow until they’re fall-apart tender and infused with red wine, aromatics, and herbs. It’s a classic, comforting recipe that tastes like it took all day (because it did), but rewards you with a silky sauce and the kind of depth that makes simple sides, like creamy mashed potatoes, feel extra special. A true cold-weather staple and one of my favorite meals to linger over.
By: Elise Jesse
Yield: 5 servings
Total Time: 3 hours 40 minutes
Ingredients:
5 short ribs
-2 tablespoons avocado oil
-2 leeks
-1 onion, chopped
-5 carrots, chopped + fronds
-2 celery stalks, chopped
-2 tablespoons tomato paste
-2 cups beef bone broth
-Most of a bottle of Pinot Noir
-1 head of garlic, chopped in half
-5 sprigs thyme
-2 bay leaves
-salt and pepper to season and for taste
-1 tablespoon flour
Directions:
Preheat your oven to 325°F.
Pat the short ribs dry with paper towels and season generously with kosher salt and freshly ground black pepper.
Heat the avocado oil in your Dutch oven over medium-high heat and sear the short ribs in batches for 2 minutes on all sides before setting the seared short ribs aside.
Add the leeks, chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat until softened, about 10-15 minutes, stirring occasionally.
Add the tomato paste and cook for 2 minutes more, stirring constantly.
Add the dry wine of your choice and the broth to deglaze before adding the short ribs back into the pot.
Add the garlic and carrot tops/sprigs of thyme and bay leaves, cover, and place in the oven for 1.5 hours before flipping the short ribs and braising for another 1.5 hours (total 3).
Remove the Dutch oven from the oven and remove the short ribs from the Dutch oven and set them aside.
Strain the braising liquid through a fine-mesh sieve into a saucepan. Discarding the veggies.
Bring the sauce to a simmer over medium heat and cook until it has reduced to your desired consistency, about 15-20 minutes.
Serve the Red Wine Braised Short Ribs over creamy mashed potatoes!