Red Wine-Braised Short Ribs
Fall off the bone, winter dinner dish!
Red Wine-Braised Short Ribs
This is the most amazing dish for any cold winter night. Best served with mashed potatoes, butter noodles, or polenta (my personal favorite).
Ingredients
Instructions
- preheat the oven to 350 degrees.
- In a large (12 quart) dutch oven, add 3 tablespoons of olive oil and 3 tablespoons of butter. Once melted, add short ribs in batches, brown each side and remove. (roughly 6-8 minutes per batch, make sure each side has been browned).
- In the same dutch oven, use a couple tablespoons of beef broth to scrap the brown bits off the bottom of the dutch oven. Add onions, garlic, carrots, celery, salt and pepper. Bring to a simmer/boil (15 minutes).
- Add wine and herbs and organize short ribs to be fully submerged in the wine. Put in the oven and cook for 3.5 hours. Check every 30-45 minutes to stir and check for tenderness. The ribs should fall off the bone when they are ready!
- If you are making a sauce to top the ribs, remove the fat from the surface and discard, then season the sauce with salt and pepper. Cook down until thick.
- Serve ribs over a bowl of egg noodles, polenta or mashed potatoes! Enjoy!!