Red Wine Braised Shortribs. Add flour and tomato paste; cook, stirring constantly, until well. First, Garten roasts the short ribs, to help caramelize their exterior, which adds a savory depth of flavor to the braise. Then, she sautées aromatic vegetables (leeks, celery, onion, carrots) in a large Dutch oven, adds a full bottle of red wine and a bottle of Guinness along with broth and tomatoes, and nestles the browned short ribs in the fragrant liquid.

I wanted pieces of bone-in beef short ribs braised until fork-tender, and I wanted them glazed in a deeply reduced sauce that's thick, glossy, and sticky. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Stir in wine, then add short ribs with any accumulated juices. You can cook Red Wine Braised Shortribs using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Red Wine Braised Shortribs

You need 8 of beef short ribs.
It's to taste of Salt and pepper.
You need 1/4 cup of flour.
You need 1/4 inch of think slice of pancetta diced.
Prepare 2 tablespoons of olive oil.
It's 1 of onion diced.
Prepare 3 of carrots diced.
It's 2 of shallots diced.
You need 2 cups of red wine.
You need 2 cups of beef broth.
It's 2 sprigs of thyme.
It's 2 springs of rosemary.

Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Red Wine Braised Boneless Short Ribs Boneless short ribs braised low and slow with red wine and fresh herbs. The beef is fork-tender, the sauce full-bodied — and when you add egg noodles, mashed potatoes or polenta, you have a cozy yet elegant dinner that will warm your bones (and your soul).

Red Wine Braised Shortribs instructions

Salt and pepper ribs then dredge in flour.
Heath large Dutch oven over medium heat and cook pancetta until crispy.
Remove pancetta from Dutch oven.
Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven.
Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min..
Add broth and salt and pepper to taste.
Submerge ribs in broth and add rosemary and thyme.
Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min..
When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best).
After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard.
Reheat ribs and serve over creamy polenta.

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family! This is one of my most favorite recipes for bone-in beef short ribs, slowly braised in red wine sauce in a Dutch oven! Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven.