When temperatures start their downward spiral, this rich and hearty short ribs supper is the perfect warm-up.
Red Wine Braised Short Ribs
Serves: approximately 6 servings
- 4 tablespoons canola oil, divided
- 1 cup chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 pounds beef chuck short ribs
- 3 teaspoons kosher salt, divided
- 11⁄4 teaspoons ground black pepper, divided
- 3 tablespoons tomato paste
- 2 tablespoons unsweetened cocoa powder
- 2 cups beef broth
- 2 cups red wine, such as Cabernet Sauvignon
- 1 tablespoon chopped fresh thyme
- 4 dried bay leaves
- 2 tablespoons red wine vinegar
- Garnish: fresh thyme sprigs
- Preheat oven to 300°. In a large Dutch oven, heat 2 tablespoons canola oil over medium-high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, approximately 4 minutes. Add garlic; cook 1 minute. Remove vegetable mixture from pan.
- Add remaining 2 tablespoons canola oil to pan. Sprinkle ribs with 2 teaspoons salt and 1 teaspoon pepper. Add half of ribs to pan; cook until browned on all sides, approximately 8 minutes. Remove from pan. Repeat procedure with remaining ribs.
- Return vegetable mixture and ribs to pan. In a small bowl, whisk together tomato paste and cocoa powder. Add tomato paste mixture, broth, wine, thyme, and bay leaves to pan.
- Bake, covered, until tender, approximately 2 hours and 45 minutes, basting occasionally with cooking liquid. Discard thyme and bay leaves. Stir in remaining 1 teaspoon salt, remaining 1⁄4 teaspoon pepper, and vinegar. Garnish with thyme sprigs, if desired. Serve with braising liquid.