Red Wine-Braised Beef Short Ribs
March 20, 2024 • 0 comments
Impress your friends and family with our flavorful, tender, fall-off-the-bone Beef Short Ribs braised for hours in red wine and served over glazed mashed potatoes!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4 whole) Beef Short Ribs
- (1, roughly chopped) Yellow Onion
- (1 large, roughly chopped) Carrot
- (2 stalks, roughly chopped) Celery
- (5 cloves, minced) Garlic
- (1, roughly chopped) Shallot
- (2 Tbsp.) Tomato Paste
- (3 Cups) Red Wine
- (2 sprigs) Fresh Thyme
- (2 sprigs) Fresh Rosemary
- (32 oz. (1.5 pouches)) Beef Bone Broth
- (2 Tbsp.) Beef Tallow
- (2 Tbsp., cold) Butter
- (to taste) Salt
- (to taste) Black Pepper
- (1 Tbsp.) Dijon Mustard
Directions
- Season the Beef Short Ribs with salt and black pepper on all sides.
- Add 2 Tbsp. of Beef Tallow to a Dutch oven on medium high. Sear on all sides, until browned, about 3-4 minutes and remove.
- Add the onions, celery, carrots, shallots, and garlic and let them caramelize for 2 minutes in the pan over medium high. Add the tomato paste and Dijon mustard and cook for 2 minutes.
- Deglaze the pan with the red wine. Let reduce by a third, then add the short ribs back to the pan along with enough Beef Bone Broth to cover them. Add thyme and rosemary sprigs, then cover with lid. Braise for 4 hours over a low simmer or until short ribs are soft and fork tender.
- To make the sauce, reduce by half until the sauce can coat the back of a spoon. Add the cold butter and stir until glossy. Serve immediately over short ribs and mashed potatoes.
