Description
Deep, comforting flavors of garlic-braised short ribs with a rich, red wine sauce that melts in your mouth, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 3–4 lb beef short ribs
- Salt and pepper to taste
- 2 tablespoons oil
- 6–8 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cups full-bodied red wine
- 2–3 cups beef stock
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 knob of butter (for finishing)
Instructions
- Pat the beef short ribs dry and season generously with salt and pepper.
- In a hot Dutch oven, sear the short ribs in oil for 2–3 minutes per side until browned.
- Remove the ribs and sauté garlic, onion, carrot, and celery until soft.
- Deglaze the pan with red wine, scraping up the fond.
- Add beef stock, return the ribs to the pot, and add thyme and bay leaf.
- Cover and braise in a preheated oven at 325°F (160°C) for 2½–3½ hours until tender.
- Strain and reduce the braising liquid on the stovetop, whisking in butter for gloss.
- Serve the sauce over the ribs.
Notes
For best results, prepare the night before and refrigerate. The sauce deepens in flavor overnight.
- Prep Time: 40 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg