Cabernet-braised Short Ribs
These tender and succulent short ribs are cooked low and slow in a rich cabernet sauce, resulting in a melt-in-your-mouth dish that's perfect for a special occasion or a cozy night in. Serve them over mashed potatoes or polenta.
for 6 servings
- 6 large beef short ribs, trimmed of excess fat
- 2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
- 2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
- 1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
- 6 cloves garlic, peeled
- 1 bay leaf
- 4 sprigs fresh thyme
- whole black pepper, to taste
- 2 tablespoons all-purpose flour
- salt, to taste
- pepper, to taste
- 1 bottle cabernet sauvignon
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 qt unsalted beef broth (2 L), or chicken broth
- mashed potato
- italian parsley, chopped
- Calories 917
- Fat 30g
- Carbs 97g
- Fiber 1g
- Sugar 19g
- Protein 34g
Estimated values based on one serving size.
- In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
- Marinate at least 6 hours in the fridge.
- Remove the meat from the marinade and pat dry with a towel or paper towel.
- Strain the veggies from the wine. Reserve both the wine and veggies for later.
- Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
- In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
- Preheat the oven to 350F˚(180C˚).
- When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
- In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
- Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
- Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
- Cover the pot and transfer to the middle rack of your oven.
- Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
- Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
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