Red Wine Braised Short Ribs
Comfort food is nothing without a Red Wine Braised Short Ribs recipe in your back pocket. These are a labor of love but the payoff is phenomenal!
Equipment
- Chef's Knife
- Wooden Spoon
- Le Creuset Dutch Oven
- Lodge Dutch Oven
Ingredients
- 4 Beef Shanks
- Salt
- Pepper
- 2 Tbsp Vegetable Oil
- 1 Cup Onion Chopped
- 1 Cup Celery Chopped
- 1 Cup Carrot Chopped
- 3 Tbsp Flour
- 2 Tbsp Tomato Paste
- 750 Ml Red Wine Dry
- 1 Tbsp Parsley
- 1 Tbsp Thyme
- 1 Tbsp Oregano
- 1 Tbsp Rosemary
- 3 Bay Leaves
- 1 Head Garlic
- 4 Cups Beef Stock
Instructions
- Season beef shanks generously with salt and pepper. Brown in a dutch oven on medium-high heat on all sides. Remove from pot and set aside.
- Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.
- Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.
- Add red wine and bring to a boil.
- Return beef shanks to dutch oven and lower heat to a simmer. Cook uncovered for 20 minutes or until liquid has reduced by half and alcohol has cooked off.
- Add in seasonings and beef stock.
- Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. To create a sauce, spoon out some of the braising liquid and reduce in a small pot. Add a slurry of cornstarch to thicken, then serve over the beef shanks. Enjoy!
Nutrition
Calories: 306kcalCarbohydrates: 17gProtein: 20gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 438mgPotassium: 959mgFiber: 2gSugar: 5gVitamin A: 3861IUVitamin C: 9mgCalcium: 92mgIron: 4mg
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