Garlic Braised Short Ribs With Red Wine

Sometimes patience is needed to get good results and this Garlic Braised Short Ribs with Red Wine is one example of it. This dish takes around 4 1/2 hours to cook but preparation time is quite easy, even a beginner home cook can easily master this, the end results will pay you as it is quite stunning, flavourful meat, dissolves in your mouth, what more can you ask for? If you don’t have Dutch oven then adjusting this recipe for slow cooker works too, just set it to eight hours and all you have to do is wait. Enjoy it with mashed potatoes, rice or bread.


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Garlic Braised Short Ribs With Red Wine

  • Author: Raymund
  • Prep Time: 15
  • Cook Time: 4 hours 30 mins
  • Total Time: 4 hours 45 mins
  • Yield: 6-8 1x
  • Category: Main Dish
  • Cuisine: Freestyle

Description

Garlic Braised Short Ribs with Red Wine is a simple beef dish of beef short ribs slowly braised on red wine, celery and carrots inside a Dutch Oven until its fall of the bone.


Scale

Ingredients

  • 2 kg bone-in short ribs
  • 2 whole garlic, sliced in half crosswise
  • 2 white onions, chopped
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 500 ml dry red wine (Merlot, Pinot Noir or Shiraz)
  • 500 ml beef stock
  • 3 tbsp tomato paste
  • 4 sprigs thyme
  • 1 cup parsley, roughly chopped
  • 1 tbsp lemon zest
  • salt
  • freshly ground black pepper
  • oil

Instructions

  1. Season short ribs with salt and freshly ground black pepper.
  2. Place a Dutch oven over stove top over high heat, add oil then sear short ribs until golden brown on all side. Remove from Dutch oven then set it aside.
  3. Reduce the heat to medium, in the same Dutch oven add garlic, cut side down, push to one side.
  4. Add onions, celery and carrots then sauté until vegetables are soft not browned.
  5. Add tomato paste, stir to coat vegetables.
  6. Pour red wine then deglaze the Dutch oven, simmer for 2 minutes then add the beef stock and thyme.
  7. Place the short ribs then top up with water until meat is submerged in liquid, bring to a boil, cover then transfer to 140C preheated oven and cook for 3 1/2 to 4 hours until beef is fork tender.
  8. Remove from oven, remove the thyme, season with salt and freshly ground black pepper if needed.
  9. Garnish with lemon zest and parsley, serve.

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5 Responses

  1. Oh, I do love beef short ribs! These are a favorite in our house, and this recipe looks like something that would be perfect for a cold day. I bet the house smells so amazing when these short ribs + the garlic are baking away. Yum!!

  2. There is nothing as comforting as braised short ribs. And they are definitely worth the wait! I can definitely see this on our table as soon as it cools off. We have finally dropped below the 100°F/38°C mark. I love the touch of lemon zest for the finish!

  3. wow I am drooling terribly!! I love ribs, beef or pork…they are just divine. Love this easy and fuss free recipe. The hardest part is that you have to wait 3-4 hrs before you can devour them!!

  4. Love short ribs! SO good when braised in red wine. And garlic, of course — love that too. 🙂 Neat recipe — thanks.

  5. These braised short ribs are the type of dish my family would enjoy having for dinner.

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