Red Wine-Braised Short Ribs Recipe

By nancytripp

Ingredients

• 5 pounds bone-in English-style short ribs, meat and bones separated
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped medium
• 1 carrot, peeled and chopped medium
• 1 celery rib, chopped medium
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 3 tablespoons all-purpose flour
• 2 cups dry red wine
• 2 tablespoons balsamic vinegar
• 2 cups low-sodium chicken broth
• 2 bay leaves
• 2 tablespoons minced fresh parsley

Details

Servings 4
Preparation time 45mins
Cooking time 345mins
Adapted from thelittlekitchen.net

Preparation

Step 1

Arrange beef bones in a dish and microwave (in batches, if microwave is small) until well browned, 10 to 15 minutes; transfer to slow cooker.

Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12‑inch skillet over medium-high heat until just smoking. Brown half of short ribs well on all sides, 7 to 10 minutes; transfer to slow cooker. Repeat with remaining tablespoon oil and remaining short ribs; transfer to slow cooker.

Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.

Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Stir in parsley. Spoon 1 cup sauce over short ribs and serve with remaining sauce.