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Red Wine Braised Short Ribs

Richwood Meat short ribs become deeply savory and fork-tender when slowly braised with red wine, beef broth, and aromatics. This hearty recipe is a comforting choice for a weekend dinner or a meal that feels a little more special. Ingredients
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Ingredients Method

Ingredients
  

Ingredients
  • 4 pounds Richwood Meat bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the short ribs in batches for 2 to 3 minutes per side until well browned. Transfer to a plate and set aside.
  5. Add the onion, carrots, and celery to the pot and cook for 5 to 6 minutes until softened.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes.
  8. Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
  9. Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the meat.
  10. Cover the pot and transfer it to the oven.
  11. Bake for 2 1/2 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
  12. Remove the short ribs from the pot. Skim excess fat from the surface of the braising liquid if desired.
  13. Spoon some of the braising liquid and vegetables over the short ribs before serving.