This red wine braised short rib dish is cozy and warming, just as the weather outside is cold and blustery. Griddled short ribs topped with a few green onions, parsley and lemon zest that are charred to perfection.
At the start, the vegetables are tossed with red wine, balsamic vinegar, and a hint of aromatics. After being braised for a few hours in the oven, the short ribs are eventually so tender that the bones fall right out of the meat. You will have a wonderful odor filling your house.
What you’ll need
How you’ll prepare your Braised Short Ribs
Turn your oven on to 350 degrees Fahrenheit. Heat an oven, a deep pot or a Dutch oven with some oil before beginning the cooking process. Make sure your short ribs are seared thoroughly all around on a very hot stove. Be patient and don’t overcrowd the pan, because you will end up with a nice charred finish. I did it in two batches. Each batch took about 8 to 9 minutes, until the vegetables were charred. After that, they were removed from the grill and set aside in a bowl.
Remove about one half of the short rib oil and drizzle the remaining oil over the meat. Be sure to add your carrots, onions, celery, and garlic during this process. Mix well and let it simmer for 10-15 minutes. If you would like to add maras chile, season with salt and pepper.
In the next step, you will add in your tomato paste and flour and simmer them down until the flour is completely dissolved and the tomato paste has boiled down.
You will need to reduce down the red wine, rosemary, and balsamic vinegar at the same time on medium low, so let those reduce for 20-30 minutes as well.
After that, you may add your short ribs back in and give everything a toss to combine. You should end the braise by adding broth or water. Let this come to a boil, then add to the oven to finish braise. You should baise your short ribs for around 3 hours, until the bones fall on their own and the meat is completely tender. Depending on how long you need to toss and look at it, you might want to check on it every 45 minutes. You may serve with chopped parsley or cilantro and green onions!
TIPS on braising
Firstly, be patient with yourself!
Secondly, when you’re braising meat, I believe it is so important to take your time to make sure that you get excellent char on all sides of your short ribs.
In addition, be sure to take your time sauteing the vegetables and letting the wine reduce. Without it, the wine will turn bitter if the wine is not allowed to cook all the way down!
Fourth, let it simmer for a long time and braises in the oven while baking, then ENJOY!
Red Wine Braised Short Ribs
- 2 pounds bone in short ribs
- 2 tablespoons vegetable oil
- 2 yellow onions, roughly chopped
- 4 medium sized carrots, finely chopped
- 3 ribs of celery, finely chopped
- 6 garlic cloves
- 1 tablespoon flour
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 sprigs rosemary
- 4 cups water or stock
- 1 cup red wine
- ½ teaspoon Spice Tribe Maras Chile Flakes
- Salt and pepper to taste
- Optional topping: a mixture of green onions, lemon zest, parsley and cilantro
Your oven needs to be heated up to 350 degrees Fahrenheit. The first step in making soup is to heat a Dutch oven or deep pot with oil. Cook your beef short ribs on all sides over a high heat. The reason you want a nice brown char is that you want to be patient and don’t overcrowd the pan. I did it in two batches. The first batch took 7-8 minutes per side until the edges start to char. When done removing the chicken and allowing it to cool in a bowl.
In addition to the short ribs oil, remove about half of the oil and drizzle on some additional oil. Once those vegetables have been added, you can then add onions, carrots, celery, and garlic. Mix well and allow it to sweat for about 10-15 minutes – season with salt and pepper and add your maras chile at the very end.
You then need to add your flour and tomato paste and continue to cook that until the flour is completely mixed and the tomato paste is completely cooked.
You will then want to add in your red wine, rosemary, and balsamic vinegar and reduce the amount of them as well on medium-low, letting them reduce for 20-30 minutes.
Once all of the vegetables are cooked, add your short ribs back in and mix them lightly with all of the vegetables.m lightly with all of the vegetables. Once all of the vegetables are cooked, add the broth or water to finish off the braise. Bring this to a boil on the stove top, and then place in the oven. If you are able to, raise the short ribs in the oven for at least 3 hours until they are completely tender and easily fall apart from the bone.y tender and easily fall apart from the bone. If you want, you can keep checking on it every 10-15 minutes to toss and look at it, if you like. If you like, garnish the salad with parsley, cilantro, and green onions.