Braised Red Wine Short Ribs
Ingredients
- 2-5 lbs beef short ribs, bone-in
- 2 tbsp olive oil
- Hanna's Pink Himalayan Salt and Hanna's black pepper, to taste
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1-2 tbsp tomato paste
- 2 cups red wine
- 4 cups beef broth
- 1 tsp Hanna's thyme
- 1 tsp Hanna's rosemary
- 1 tsp Hanna's Oregano
- 2 Hanna's bay leaves
Instructions
-
Preheat Oven
Preheat oven to 350°F (160°C). -
Season and Sear Ribs
Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside. -
Sauté Vegetables
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute. -
Deglaze and Simmer
Pour in red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly. -
Add Broth and Herbs
Return ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a gentle simmer. -
Braise in Oven
Cover the pot and transfer to the oven. Braise for 1½ to 3 hours, or until the meat is tender and falling off the bone. -
Finish and Serve
Remove ribs and strain the sauce. Skim off excess fat. Serve ribs with the sauce spooned over the top.
Serving Suggestions
- Serve over mashed potatoes, polenta, or buttered noodles.
- Garnish with fresh parsley for color and freshness.