Tender, succulent, fall off the bone short ribs – a family favorite that’s guaranteed to please.
Beef short ribs are definitely underrated. They are so easy to make and most of the work is done by the oven. The tender meat falls right off the bone and the braising liquid can be poured over anything. While our favorite way is to have the sauce over mashed potatoes, it is equally delicious with pasta, grains and even polenta.
If you’ve never had short ribs you are missing out on one of the most delicious cuts of meat ever. No, I am not exaggerating. A few hours of braising in the oven and they become tender, succulent, melt in your mouth delicious.
This is one of my husband’s favorite dishes. He’d have it every Sunday if he could. Short ribs are the quintessential caveman food, like something out of the Flintstones, every carnivores dream. While it may seem as a perfect cold weather dish it is just as equally good all year long. So give yourself a break, no hunting needed and let your oven do all the work. I promise the house will smell amazing and you’ll thank yourself for making a delicious easy dish with little effort.
- 2 lbs bone in beef shot ribs
- 1 celery stalk, ¼ inch dice
- 2 tbsp flour
- 2 carrots, diced
- 1 onion, diced
- 3 garlic cloves, smashed, roughly chopped
- 1 cup red wine
- 2 cups chicken stock
- 2 tbsp tomato paste
- salt & pepper to taste
- 5 leaves fresh oregano or 1 tsp dry
- 1 sprig fresh thyme
- 5 sprigs fresh parsley
- 1 tbsp red pepper flakes
- 2 tbsp olive oil
- Preheat the oven to 350 degrees.
- Heat oil in a Dutch Oven or heavy bottom pot (cast iron, etc).
- Season the ribs with salt and pepper. Coat with flour on both sides shaking off the excess and sear a few minutes on each side until golden. Transfer to a plate.
- Add onion, garlic, carrots and celery to the same pot. Cook until the vegetables begin to soften about 4 minutes. Stir in tomato paste and red pepper flakes. Season with a little salt and pepper. Cook another 2 minutes stirring frequently to prevent tomato paste from burning.
- Pour in the red wine, chicken stock and return the ribs back to the pot gently nestling them in to the liquid. Drop in the herbs, cover with a lid and bring to a simmer.
- Transfer to the oven and braise for 1½ to 2 hours. Remove the lid and cook another 30 min uncovered. The meat should be very tender and fall off the bone.
Red Wine Braised Beef Short Ribs