Red Wine Braised Short Ribs
Red wine braised short ribs are one of the meals that I get really excited to make once the leaves start changing. This is not only my favorite meal to eat, but one of my favorites to make. I love how the slow-simmering aromas fill my home. To me, this is the ultimate comfort food.
Prep Time: 25 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 10 minutes
Servings: 5
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 of thyme
2 bay leaves
salt and pepper to season and to 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, 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, remove the short ribs from the Dutch oven, and set them aside.
Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the veggies or add them to the plate.
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.