Red Wine-Braised Beef Short Ribs

Name: Red Wine-Braised Beef Short Ribs
Prep time: 30 min
Cook time: 270 min
Cuisine: American
Ingredients: 1 yellow onion, chopped; 3 carrots, chopped; 3 celery ribs, chopped; 1 shallot, chopped; 2 garlic cloves, minced; 3 lbs 1855 Black Angus Beef short ribs; Salt to taste; Ground black pepper to taste; 1/2 Tbsp all-purpose flour; 2 Tbsp olive oil; 3 Tbsp tomato paste; 1/4 cup brown sugar; 3 cups dry red wine (i.e., Cabernet Sauvignon); 3 cups low sodium beef stock; 2 bay leaves; 1 sprig rosemary; 5 sprigs thyme; 1 sprig oregano

Seared then braised in full-bodied red wine, these beef short ribs have serious depth of flavor and will fall off the bone. Add classic vegetables and velvety mashed potatoes, and you’ll plate up a spectacular dish that your crew will rave about (and request) for years to come.

Prep Time: 30 Minutes
Cook Time: 4 Hours 30 Minutes
Servings: 4

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Ingredients

1 yellow onion, chopped
3 carrots, chopped
3 celery ribs, chopped
1 shallot, chopped
2 garlic cloves, minced
3 lbs 1855 Black Angus Beef short ribs
Salt to taste
Ground black pepper to taste
1/2 Tbsp all-purpose flour
2 Tbsp olive oil
3 Tbsp tomato paste
1/4 cup brown sugar
3 cups dry red wine (i.e., Cabernet Sauvignon)
3 cups low sodium beef stock
2 bay leaves
1 sprig rosemary
5 sprigs thyme
1 sprig oregano

Instructions

Chop/mince all your vegetables (onion, carrots, celery, shallot, and garlic). Set aside.
Cut beef ribs into individual pieces (cut alongside each bone). Cut again into halves (through the bone) using a hacksaw with a new blade. Remove the silver skin and extra fat.
Rub ribs with salt, pepper, and 1/3 of the garlic. Dust the ribs with all-purpose flour.
In a preheated Dutch oven, add olive oil and give the ribs a hard sear on all sides.
Remove ribs from the Dutch oven and set aside.
In the Dutch oven, add your onion, shallot, and garlic. Cook down for about 5 minutes.
Add the tomato paste to the Dutch oven and mix thoroughly.
Add in the carrots, celery, and brown sugar. Mix to combine.
After 2-3 minutes of cooking the vegetables, add the red wine, beef stock, and herbs (bay leaves, rosemary, thyme, oregano).
Put the ribs back into the Dutch oven. Mix to incorporate and cover the pot.
Bring to a low simmer and cook about 3-4 hours or until beef is fork tender.
Remove ribs from the Dutch oven and set them aside.
Run the broth from the Dutch oven through a strainer.
To serve, plate the ribs, then pour the broth over the ribs.
Pair the dish with garlic mashed potatoes, if desired.