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These red wine-braised short ribs are cooked slowly in a Dutch oven to make them oh so tender. While they do take a few hours to make, every minute is worth it. They’re perfect for dinner on a cold winter night.
- 5 pounds bone-in beef short ribs, cut in half if possible
- salt and pepper
- 1/4 cup olive oil
- 1 large sweet onion, peeled and chopped
- 2 cups baby carrots
- 3 celery stalks, chopped
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1 standard size bottle Cabernet or other dry red wine
- 1/4 cup fresh thyme
- 1 head garlic, cut in half crosswise
- 4 cups chicken stock
- Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium-high and brown ribs on all sides. Remove from pot and set aside.
- Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute.
- Pour in red wine and bring to a simmer. Return ribs to the pot. Turn heat to medium-low and cook for 30 minutes.
- Preheat oven to 350° F.
- Add thyme, garlic and chicken broth to the pot and bring to a simmer. Put the covered pot in the oven and cook for 2 1/2 hours until short ribs are tender.
- Once done, season to taste with salt and pepper.
- Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.
If you’re looking for more winter recipes, check out this chowder recipe that uses leftover holiday ham and potatoes.
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