Wine Braised Short Ribs

Wine Braised Short Ribs are slow-cooked in red wine with aromatics and herbs until fork-tender, creating a rich, comforting dish perfect for serving over mashed potatoes, pasta, or rice.

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Course: Al La Carte, Dinner

Cuisine: American, French

Keyword: Braised short ribs, Easy roast beef recipes, How to cook short ribs, Slow cooked beef

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: SERVINGS

Calories: 538kcal

Ingredients

For the short ribs

3 teaspoons kosher salt adjust for your diet
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
4 pounds short ribs cut into 3-4 inch portion size pieces if necessary
3 tablespoons avocado oil

For the braising

3 celery stalks chopped or sliced
1 large red onion peeled and sliced
1/4 cup sun dried tomato can substitute 2 fresh tomatoes
1 tablespoon freshly grated garlic
4-6 fresh thyme sprigs
2 cups red wine drinkable red wine
OPTIONAL chopped parsley for garnish

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Instructions

Season and Brown the Short Ribs

Season the short ribs with the salt, pepper, paprika and cumin
3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 4 pounds short ribs
Heat the avocado oil over medium flame. Add the short ribs and cook 2-3 minutes per side until lightly brown. Remove and set aside.
Note: don't overcrowd the pan and only brown the two larger flat sides.
4 pounds short ribs, 3 tablespoons avocado oil

Make the braising liquid and cook the short ribs

Into the same pan, sauté the celery and onions. Add a pinch of salt and freshly ground black pepper, Cook 3-4 minutes until it's fragrant and starts to soften.
3 celery stalks, 1 large red onion
Add in the sun dried tomatoes, and garlic. Mix and cook 30 seconds.
1/4 cup sun dried tomato, 1 tablespoon freshly grated garlic
Pour in a small amount of the wine and stir, scraping any of the brown bits left behind by the short ribs.
Pour in the remaining wine. Add back the browned short ribs, tucking them into the liquid. Tuck in the thyme sprigs and bay leaves. Bring to a boil. Cover the pan with a tight lid and lower the flame to low simmer. Simmer 2 1/2 to 3 hours until the meat is fork tender. Garnish with parsley if desired.
4-6 fresh thyme sprigs, 2 cups red wine, OPTIONAL chopped parsley for garnish
Serve over mashed potatoes, pasta or rice. Or simply enjoy with a side of vegetables.

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