Red Wine Braised Christmas Short Ribs
A festive red wine braised short ribs recipe for Christmas entertaining.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Total Time: 270 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 5 pounds bone-in English-cut beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups low-sodium beef stock
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaves
- 1 tablespoon cold unsalted butter
Instructions
- Brown the ribs: Heat oven to 325°F (165°C). Season the ribs. Brown them deeply in oil in a Dutch oven, working in batches, then transfer to a plate.
- Build the base: Cook onion, carrots, and celery for 8 minutes. Add garlic and tomato paste and cook for 2 minutes.
- Deglaze: Add wine, scrape up the browned bits, and simmer until reduced by one-third, about 10 minutes.
- Braise: Add stock and herbs, return the ribs, cover, and braise for 2 1/2 to 3 hours until fork-tender.
- Finish the sauce: Rest the ribs in the sauce for 20 minutes. Skim fat, strain if desired, simmer to thicken, and whisk in cold butter before serving.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.