short ribs recipe

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked in a Dutch Oven.

Red Wine Braised Short Ribs in Dutch Oven

olive oil

bone-in short ribs (8-10 pieces)

(pepper

onion

celery (diced)

carrots (diced)

garlic (crashed)

tomato paste

wine (Cabernet Sauvignon)

beef broth

bay leaves

spring thyme

spring oregano

To start, let’s preheat the oven to 350°F.

Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.

Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.

Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.

Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.

Add 3 cups beef broth and stir.

Transfer the meat back to the pot, add bay leaves, thyme and oregano.

Cover with the lid and transfer to the oven.

Cook for 2 ½-3 hours or until the ribs are tender.

Transfer the meat to the plate and cover with foil.

Strain the sauce and set discard the vegetables.

Pour the liquid back to the pot and simmer until it thickens.

Red wine braised short ribs are an impressive and easy comfort food recipe. Serve with mashed potatoes, pasta, or polenta. So Tender!

Braised Short Ribs

meaty bone-in short ribs (1 1/2 inches or thicker)

salt

black pepper

carrots (chopped (about 3 cups))

celery (chopped (about 3 cups))

garlic (minced (about 2 tablespoons))

beef stock

(14-ounce) fire roasted diced tomatoes

Worcestershire sauce

Dijon mustard

thyme

oregano

flat-leaf parsley

Season

Preheat the oven to 325 degrees F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.

Brown

Heat the oil in a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.

Saute

Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.

Scoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.

Heat

Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.

Stir

Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.

Nestle

Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.

Boil

Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.

Bake

Bake the short ribs in the oven, covered, for 1 hour.

Remove

Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.

Discard

With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.

Simmer

Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.

Skim

With a large spoon, skim off some of the fat from the sauce (you won&#39;t be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.

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Red wine braised short ribs are an easy, impressive way to feed a crowd! Serve with mashed potatoes, pasta or polenta. Dutch oven or slow cooker

If you're looking for a new way to cook a tasty meat dish for your family, try cooking Costco boneless short ribs recipe. 

How to Make Costco Boneless Short Ribs Recipe?

boneless short ribs of beef (4 lb.)

tbsp. kosher salt (Diamond Crystal)

Black pepper

apple cider vinegar, 2 tbsp.

cayenne pepper

paprika (smoked)

garlic

Instant Pot Boneless Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

Instant Pot Boneless Short Ribs

extra virgin vegetable oil

boneless short ribs

red wine

baby carrots

spring rosemary

Wash and pat dry 2 pounds boneless short ribs and season them with salt and pepper.

Set Instant Pot to “Sauté” on high heat by pressing “sauté” button twice and add 3 tbsp vegetable oil.

Brown the meat in 2 batches for about 4-5 minutes on each side. Then remove from the pot.

Add 1 sliced onion and sauté for about 8-10 minutes.

Add 3 cloves crashed garlic and stir in 1 tbsp tomato paste. Cook for 2 more minutes.

Add 2 cups red wine and let it reduce in half for about 10 minutes.

Add 1 cup beef broth and 2 cups carrots.

Add browned meat, 1 spring thyme, and 1 spring rosemary.

Cover with a lid and cook on “Stew” high pressure for 40 minutes. Make sure that the venting knob is turned to “Sealing”!

When it is done, let it naturally release the pressure for 15-20 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!

Remove the meat and the carrots. Cover with foil and let it rest.

Take the pot with liquid and strain it through a fine-mesh strainer in to another mixing bowl or a smaller pot.

Then take that separated braised liquid and pour it back in the Instant Pot.

Set Instant Pot again to Sauté on high heat by pressing “sauté” button twice. Bring the liquid to boil and cook it for about 10 minutes to reduce and thicken up.

Pour the red wine sauce over the meat and serve.

How to make Braised Boneless Short Ribs in Instant Pot

If you like this recipe but don’t have an Instant Pot, you also can make them in Dutch Oven.

All the steps will be pretty much the same. Just instead of Instant Pot, you will brown the meat and cook the onion in a Dutch Oven.

The only difference is when you are done with cooking onions, reducing red wine, adding beef broth and the meat into the pot, cover the Dutch Oven with the lid and bring it to boil.

Then transfer the pot to a preheated oven and cook it for about 2 ½ hours at 300°F.

When the meat is done, do all the same steps to make the red wine gravy.

How to make Braised Boneless Short Ribs in Dutch Oven

https://content.jwplatform.com/videos/UKEi2ZHh.mp4

Instant Pot Short Ribs is the best and super easy recipe for juicy and tender boneless short ribs braised in red wine and cooked in your favorite pressure cooker!

Instant Pot Short Ribs

You&#039;re going to love my Barbecue Beef Ribs! They make the best fall-off-the-bone tender ribs with less than 10 minutes of preparation.  Cooked low and slow they will be amazing delicious, and just about melt in your mouth.

Easy BBQ Short Ribs

beef bone-in beef short ribs

tsp sea salt

½ tsp pepper

garlic powder

onion powder

tsp chili powder

paprika

brown sugar

bbq sauce

Rinse ribs in cold water then dry using paper towels.  Make sure the ribs are well dried.

Blend the spices and brown sugar together.

Brush the ribs with oil.

Rub the seasoning mixture into the beef ribs. Add additional olive oil if needed.

Put the seasoned ribs into a sealed plastic bag and marinate in the refrigerator for 2 hours.

Preheat oven to 275F.

Cover a baking pan with foil.

Place the seasoned ribs in a single layer on the baking dish.

Cover the ribs with another sheet of foil, leaving some room between the ribs and the foil. Make sure the foil is tight, so steam does not escape.

Place the ribs on the center rack of a preheated oven.

Cook the ribs for 3 ½- 4 hours, until you&#39;ve reached an internal temperature of 205° F. or until bone starts to separate from the meat and meat is tender.

Brush the ribs generously with your favorite barbecue sauce.  *You can also finish the ribs without barbecue sauce.

Broil the ribs on low for 3-4 minutes until the sauce gets bubbly and begins to caramelize. Don&#39;t let it burn!

These short ribs turn out incredibly tender, cooked in a rich caramelized onion and red wine sauce. They are absolutely perfect served over our creamy polenta, homemade mashed potatoes, or next to a thick, crusty slice of bread.

Tender Braised Beef Short Ribs

bone-in beef short ribs (about 3 ¾ pounds), cut into 3-inch pieces

Salt and fresh ground black pepper

olive oil (30 milliliters)

yellow onions, thinly sliced, about 6 cups

butter (28 grams)

tomato paste (32 grams)

garlic cloves,

all-purpose flour (16 grams)

dry red wine,

beef stock (945 milliliters)

bay leaf

Prepare the short ribs: Season them on all sides with salt (we use 2 to 3 teaspoons of fine sea salt). Heat the olive oil in a large Dutch oven or braiser over medium-high heat, then brown the beef on all sides, about 8 minutes. Transfer the browned beef to a plate. You may need to do this in batches.

Cook the onions: When all the beef has been removed from the pan, reduce the heat to medium, add the butter and onions, then cover with a lid. Cook for 10 minutes. Uncover the pot and continue cooking the onions, stirring occasionally and scraping up any stuck-on browned bits from the bottom and sides. The onions take 30 to 40 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to prevent burning.

Prepare the oven: Preheat the oven to 325°F (162°C).

Build the gravy: Add the tomato paste, garlic, and flour to the caramelized onions. Cook, stirring around the pan for about one minute.

Add the wine: Slowly pour in the wine, and bring to a simmer. Stir it around the pan and simmer for about 2 minutes. Continue to the next step when you no longer smell strong alcohol, but instead smell sweet onions with aromas of the wine.

Braise: Add the beef stock, thyme, and bay leaf. Taste, and adjust with pinch or two of salt and pepper. Then. place the browned short ribs back into the pan so that they are covered by the liquid. Cover the pot with a lid, then transfer to the oven and cook for about 3 hours, or until the meat pulls easily away from the bone. Check on them about halfway to make sure the beef is mostly covered by the braising liquid.

Serve: Remove the pot from the oven. Skim the excess fat from the surface of the sauce. Remove and discard the thyme stems and bay leaf before serving.

What a wonderfully delicious dish!   Here in Atlanta it was FRIGID on Sunday so this was the perfect time to prepare a low&amp;slow dish.  I simultaneoulsy was braising a pork shoulder to make carnitas for a MealTrain delivery!. My house smelled amazing.  We had enough for 2 meals for 3.  I served alongside your Parmesan Buttered Noodles and leftover buttermilk biscuits from Sunday AM each time.  Today with the few larger pieces left, I made a grilled short-rib hoagie with provolone cheese for my 17 y.o. son.  I still have a bit of the sauce remaining to use for another dish - maybe pasta.  Thank you for such a warm &amp; comforting recipe.

This was absolutely delicious.  Everyone loved it. Will definitely make it again.

I absolutely love all the ingredients and flavors that go into this recipe especially the carmalized onions!  Will be making this soon!

Hey you two 😊your posts give me so much pleasure and I do try each one that takes my fancy which with the varity you offer is amazing. Hope you have a great Christmas - from Queensland (down under) Meg

These fall-off-the-bone tender short ribs are slow-cooked in a flavorful red wine sauce and served with a creamy cashew cauliflower mash. It's a rich and satisfying dish that's perfect for a cozy night in.

Red Wine-Braised Short Ribs With Cashew Cauliflower Mash Recipe by Tasty

lb bone in beef short ribs, cut into 2-inch pieces

avocado oil, divided

white onion,

celery stalks, cut into 1/2 inch (1 1/4 cm) diagonal pieces

all purpose flour

garlic,

rainbow carrots, peeled and ends trimmed

cauliflower,

raw cashews

parsley, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.

Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.

Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.

Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.

Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.

Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.

Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.

While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.

Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.

Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.

Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.

Transfer to a serving bowl and serve warm.

Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.

https://vid.tasty.co/output/146781/landscape_480/1569518846

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The most viewed short ribs recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine