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Recipe courtesy of Kardea Brown

Red Wine-Braised Beef Short Ribs

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  • Level: Easy
  • Total: 3 hr 50 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Preheat the oven to 300 degrees F.
  2. Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
  3. Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
  4. Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
  5. Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta. 

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