Tender Red Wine Braised Short Ribs

Hello, y’all! Here is the latest in the Hungry Pandas kitchen. Try our newest kitchen adventure, Red Wine Braised Short Ribs. As always, we would love to see and hear from you about how your own delicious creation tag us on our social media or post in the comments below.

My husband recently showed me a video of some amazingly tender short ribs. He may have mentioned that he really wanted to try them, so here we are, branching into an area that we have not tried before and taking a stab at this delicious, and if I say so a rather fancy dish. Wish us luck! We did it the fancy way because my husband was there to help and by help I mean lead. However, for those who are less advanced in their culinary skills (like me) feel free to perform this in a slow cooker.

Let us talk more about the taste of the Red Wine Braised Short Ribs. This recipe uses short ribs topped with a savory red wine sauce. The complementary flavors of fresh thyme, bay leaves, and balsamic vinegar added that extra something to the already delicious dish. If you wanted to add some additional rich flavors we suggest serving it on top of some creamy mashed potatoes. As always, we encourage you to share this recipe with friends and family at your next fancy dinner event, and we hope you enjoy it as much as we did!

Tender Red Wine Braised Short Ribs

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Ingredients

• 4 Tablespoons olive oil (divided )

• 6-8 bone-in beef short ribs (about 5 pounds)

• 1 onion (cut into large pieces)

• 2 stalks celery (cut into large pieces)

• 3 carrots (peeled and cut into large pieces)

• 2 cloves garlic (peeled)

• 2 6-ounce cans tomato paste

• 2 ½ cups dry red wine

• Water

• 6 sprigs fresh thyme

• 2 bay leaves

• 2-3 teaspoons balsamic vinegar

• Salt and pepper (to taste)

Instructions

1. Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to an oven-safe heavy pot or Dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.

2. While the short ribs are browning, preheat the oven to 375 degrees.

3. Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.

4. Once ribs are browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining 2 Tbsp of olive oil.

5. Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.

6. Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.

7. Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves. Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.

8. Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

9. Serve the ribs on top of creamy mashed potatoes with additional braising liquid.

Nutrition: 6 Servings | Calories: 473kcal | Carbohydrates: 57g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 970mg | Potassium: 413mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4050IU | Vitamin C: 3.3mg | Calcium: 274mg | Iron: 0.7mg