Red Wine Braised Short Ribs
Bone-in beef short ribs seared and braised until fork-tender with red wine, tomato paste, carrots, celery and thyme, with a glossy reduced sauce.
- Prep
- 25 min
- Cook
- 195 min
- Total
- 3 hr 40
- Serves
- 4
Browning the meat hard and cooking the tomato paste until brick-red build the deep savory base here, and the carrots and celery melt into the sauce. It tastes even better made a day ahead: chill it, lift off the solid fat, and rewarm gently.
Method
-
Heat the oven to 325°F (165°C). Pat the ribs very dry and season them all over with 1 1/2 tsp of the salt and the pepper.
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Heat the oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned on all sides, about per batch, and set them aside.
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Pour off all but 2 tbsp of fat. Add the carrots and celery with the remaining salt and cook , until lightly browned.
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Stir in the tomato paste and cook until it darkens. Pour in the wine and scrape up the browned bits, then simmer .
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Return the ribs to the pot, bone side up, and add the water, thyme and bay leaves. The liquid should come about two-thirds up the ribs.
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Bring to a simmer, cover and braise in the oven 2 1/, until the meat is tender and pulling from the bone.
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Move the ribs to a plate. Skim the fat from the liquid, discard the thyme stems and bay leaves, and simmer the sauce on the stovetop until slightly thickened. Stir in the balsamic.
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Return the ribs to the sauce to rewarm and serve with mashed potatoes or buttered noodles.
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