Red Wine Braised Short Ribs
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
A lower oven temperature (325°F vs 350°F) prevents drying and gives more even tenderness.
Adding a splash of balsamic vinegar at the end balances richness.
Leftovers taste even better the next day; the sauce can be chilled and reheated after skimming more fat.
Notes
1
Preheat oven to 325°F
2
Pat ribs dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, sear ribs on all sides until browned, 6–8 minutes per batch. Transfer to a plate.
3
Add onions, carrots, and celery to the pot. Cook, stirring, until softened and beginning to caramelize, about 6–8 minutes.
4
Stir in oat flour and tomato paste until vegetables are coated and deep red, 2–3 minutes. Slowly pour in the red wine, scraping up browned bits. Simmer until reduced by half, 15–20 minutes.
5
Return ribs and any juices to the pot. Add thyme, oregano, rosemary, bay leaves, and garlic. Pour in beef stock until ribs are just covered. Bring to a simmer.
6
Cover and transfer to the oven. Braise until ribs are fork-tender, about 2 ½–3 hours.
7
Transfer ribs to a platter. Strain cooking liquid into a large measuring cup, discard solids, and skim excess fat. Stir in balsamic vinegar (if using), then adjust seasoning with salt and pepper.
8
Serve ribs with sauce spooned over the top, garnished with fresh parsley.
Instructions
5 pounds bone-in beef short ribs (cut into 2" pieces)
1 ½ tsp kosher salt (or pink Himalayan salt)
1 tsp freshly ground black pepper
3 Tbsp avocado oil (or olive oil)
2 medium onions (coarsely chopped)
3 medium carrots (coarsely chopped)
2 celery stalks (coarsely chopped)
3 Tbsp oat flour (or all purpose flour)
1 ½ Tbsp tomato paste
2 cups dry red wine (Cabernet Sauvignon or Syrah)
8 sprigs fresh thyme
1 tsp dried oregano
2 sprigs fresh rosemary
2 bay leaves
1 garlic bulb (unpeeled halved crosswise)
4 cups beef stock (low sodium)
1 Tbsp balsamic vinegar
⅓ cup fresh parsley (chopped)
Red Wine Braised Short Ribs
Anthology of Crumbs
Fall-off-the-bone beef short ribs are seared, then slowly braised in red wine, garlic, and herbs for a deeply flavorful, cozy dish. The sauce reduces into something rich and silky—perfect served over puréed cauliflower, parsnips, or creamy mashed potatoes.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
3 hrs
Rest Time
0
Total Time
3 hrs 20 min
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