Braised Beef Short Ribs in Red Wine Sauce 🍷
Tender, fall-apart beef short ribs slow-braised in a rich red wine sauce with pearl onions, served over creamy mashed potatoes. This dish is the perfect comfort meal for a cozy dinner!
Ingredients:
For the Beef Short Ribs:
3 lbs (1.4 kg) beef short ribs, bone-in
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups (480ml) red wine (Cabernet Sauvignon or Merlot recommended)
2 cups (480ml) beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tbsp balsamic vinegar (optional, for extra depth)
For the Garnish & Serving:
1 cup pearl onions, peeled
1 tbsp butter
Fresh thyme or parsley, for garnish
Mashed potatoes, for serving
Directions:
Prepare the Short Ribs:
Pat the beef short ribs dry with paper towels and season generously with salt and black pepper.
Sear the Meat:
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the short ribs on all sides until deep brown, about 3-4 minutes per side. Remove and set aside.
Sauté the Vegetables:
In the same pot, add the diced onion and carrots. Cook for about 5 minutes until softened.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Deglaze the Pot:
Sprinkle the flour over the vegetables and stir to combine. Cook for another minute.
Slowly pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 5 minutes until slightly reduced.
Braise the Short Ribs:
Add the beef broth, thyme, rosemary, bay leaves, and balsamic vinegar (if using). Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the meat is fall-apart tender.
Prepare the Pearl Onions:
In a small pan, melt butter over medium heat.
Add the pearl onions and sauté for about 5 minutes until they are golden and tender.
Final Touches:
Once the short ribs are done, remove them from the pot. Strain the sauce if desired, then simmer it on the stove for 5-10 minutes
