Red Wine Braised Short Ribs
 
Prep time
Cook time
Total time
 
These slow braised short ribs are serious wintertime comfort food - deeply satisfying, belly-warming, and stick-to-your-ribs filling. Serve on top of creamy polenta or cooked egg noodles.
Author:
Serves: 6
Ingredients
  • ½ lb thick-cut bacon or pancetta, diced
  • 4 lbs bone-in beef short ribs, cut into 3-4" lengths
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 cup flour
  • 3 tbsp olive oil
  • 3 large carrots, peeled and cut into 1" pieces
  • 1 large yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, minced
  • 1 bottle (750ml) full-bodied red wine
  • 1 can (6 oz.) tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 cup beef stock
Instructions
  1. Meanwhile, in a large mixing bowl, season the short ribs with salt and pepper, then add flour and toss until coated on all sides.
  2. In a large heavy-bottomed Dutch oven set over medium-high heat, heat the olive oil. Add bacon and fry until crisp, about 5-7 minutes. Using a slotted spoon, remove from pan and set aside.
  3. Shake the excess flour from the short ribs and, working in batches, add to the pan and sear on all sides until well browned, about 3-5 minutes per side. Remove from pan and set aside.
  4. Reduce the heat to medium, and add the onions, carrots and garlic to the pan. Cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.
  5. Pour in the wine, scraping the bottom of the pan to loosen up all the delicious browned bits, then add the remaining ingredients and bring to a simmer. Return the short ribs and bacon to the pan, then reduce the heat to low and simmer, covered, for 4½ to 5 hours or until the short ribs are very tender and falling off the bone. Discard then herb sprigs and bay leaf.
  6. Serve immediately, with a creamy polenta or lots of mashed potatoes to soak up the sauce.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/red-wine-braised-short-ribs/