Cabernet Braised Short Ribs

128 cookbooks

Braised short ribs are an exceptionally delicious dinner party dish. Make them ahead and reheat in the oven before serving.


Serves 6

13 Ingredients

1 Onion

2 Carrot

5 clove Garlic

2 Tbsp Grapeseed Oil

1/4 cup Red Wine

3 lb Beef Short Ribs

1 Tbsp Tomato Paste

14 oz Canned Diced Tomatoes

2 cup Beef Broth

1 cup Cabernet Sauvignon

3 sprig Fresh Rosemary

2 Bay Leaf

to taste Salt and Pepper

13 Steps

Steps 1

Preheat the oven to 350 degrees F (175 degrees C).

Steps 2

Chop the Onion, dice the Carrot and roughly chop the Garlic.

Steps 3

Season the Beef Short Ribs with Salt and Pepper.

Steps 4

Heat Grapeseed Oil in a Dutch oven or a half hotel pan over medium-high heat.

Steps 5

When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes, or until they're caramelized and brown.

Steps 6

Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown. Continue flipping and searing until each side is nice and browned. Transfer the short ribs to a dish.

Steps 7

Immediately deglaze the pan with Red Wine. Use a spatula with a flat end to scrape the browned bits up and into the sauce you’re creating with the wine. Add another splash of wine if needed.

Steps 8

Reduce the heat to medium low. Stir the onions into the pan with a pinch of salt and let them sweat for 3 to 4 minutes, stirring occasionally.

Steps 9

Add the carrots and garlic into the pan and saute for another 5 minutes.

Steps 10

Stir in the Tomato Paste and cook for 1 minute, then add the Canned Diced Tomatoes and Beef Broth.

Steps 11

Next add Cabernet Sauvignon, Bay Leaf and Fresh Rosemary. Bring to a boil.

Steps 12

Gently nestle the short ribs in the braising liquid. Tightly cover with a lid or foil and transfer to the oven.

Steps 13

Let the short ribs braise in the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve and enjoy!