Description
Indulge in the rich, fall-off-the-bone tenderness of these Opera Red Wine Braised Short Ribs. Slow-cooked to perfection in a bold, flavorful sauce, this dish is the ultimate comfort food that’s sure to delight your family.
Ingredients
– 3 lbs beef short ribs
– 1 bottle dry red wine
– 1 onion, diced
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 2 sprigs fresh thyme
– 2 bay leaves
– Salt and pepper to taste
Instructions
1. – Preheat oven to 325°F.
2. – Season the short ribs generously with salt and pepper.
3. – In a large Dutch oven or heavy-bottomed pot, sear the short ribs over high heat until browned on all sides, about 3-4 minutes per side.
4. – Remove the short ribs from the pot and set aside.
5. – Add the onions, carrots, celery, and garlic to the pot. Sauté until softened, about 5-7 minutes.
6. – Stir in the tomato paste and cook for 2-3 minutes.
7. – Pour in the red wine and scrape up any browned bits from the bottom of the pot.
8. – Add the thyme sprigs and bay leaves.
9. – Return the short ribs to the pot, cover, and transfer to the preheated oven.
10. – Braise the short ribs for 2-2.5 hours, or until the meat is fork-tender and falling off the bone.
11. – Remove the pot from the oven and let the short ribs rest for 10-15 minutes.
12. – Discard the thyme sprigs and bay leaves.
13. – Serve the Opera Red Wine Braised Short Ribs immediately, garnished with fresh herbs if desired.
Notes
– For best results, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
– The short ribs can be braised a day in advance and reheated before serving.
– Try serving the short ribs over creamy mashed potatoes or buttered egg noodles.
- Prep Time: 20
- Cook Time: 150
- Category: Main Course
- Method: Braising
- Cuisine: American