Classic Red Wine Braised Short Ribs Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs provide similar texture at a lower cost.

Preheat the Dutch oven pan to medium-high heat.

Season the chuck short ribs with flaky sea salt and freshly cracked black pepper, ensuring every crevice is seasoned.

Sear the short ribs in the preheated pan until browned on all sides, developing flavor and caramelization, about 3-4 minutes per side.

Remove the seared short ribs and set aside on the Dutch oven lid to rest.

Prepare the mirepoix by dicing onions, carrots, and celery, then add to the same pan with a little more olive oil and sauté for a couple of minutes.

Chop fresh rosemary and fresh thyme, then add to the mirepoix along with tomato paste, stirring to coat everything in the pan.

Deglaze the pan with red wine and add beef stock, ensuring the mixture is well combined.

Return the seared short ribs to the pan, making sure they are at least half submerged in the liquid.

Add the bay leaf, cover the pot, and simmer in the oven until tender.

Check for doneness by pulling apart the meat; it should flake easily and not bounce back.

Plate the dish traditionally with creamy Parmesan polenta and drizzle with braising liquid, garnishing with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens