There’s something so special (not to mention delicious) about a perfectly braised beef short rib that’s fall-off-the-bone tender. Probably one of my favorite dishes to eat and serve. With the cold weather upon us and the holidays upon us, this is definitely a dish you’ll be proud to make for your loved ones this season.
The ribs are first seared on the stovetop and then slow cooked for hours in a Dutch oven. It’s important to get a good brown, as this adds a lot of flavor to the dish as a whole. For the sauce, I recommend using a dry red wine from Burgundy (such as pinot noir), which is a wine produced in the Burgundy region of eastern France. Remember, always cook with wine that’s good enough to drink. This recipe ensures there is enough leftover for the chef to enjoy a glass while the dish slowly cooks!
I always serve this dish family style on a bed of creamy mashed potatoes. The juices from the gravy blend into the mashed potatoes making everything perfectly sauced and flavorful. For a holiday gathering or family dinner, simply serve it alongside roasted carrots or green beans for the perfect dinner. Now, who’s bringing dessert?
Happy holiday! I wish everyone a wonderful and welcoming season.
Beef ribs braised in red wine (Burgundy)
Preparation: 45 minutes
Cooking: 3 hours
Serves: 6
Ingredients:
- 5 pounds bone-in beef ribs, cut into 6 pieces
- Salt and pepper, to taste
- 3 tablespoons avocado oil
- 3 shallots, diced
- 2 medium-rare onions, diced
- 2 medium carrots, peeled and cut into cubes
- 3 stalks celery, diced
- 3 tablespoons of 00 flour
- 2 tablespoons double concentrated tomato paste
- 2 cups dry red wine, such as pinot noir
- 4 cups low-sodium beef broth
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 4 springs of fresh oregano
- 2 dried bay leaves
- 1 head garlic, cut crosswise
- Creamy mashed potatoes, to serve
Directions:
- Preheat oven to 325(f) degrees. Season the chops generously with salt and pepper.
- In a Dutch oven over medium heat add the avocado oil. Working in batches, brown the ribs on each side until well browned. Remove and set aside.
- In the same Dutch oven add the shallots, onions, carrots and celery. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in the tomato paste and flour until incorporated. Add the red wine and the chops. Bring to the boil and continue cooking until the wine has reduced by half.
- Add the beef broth, thyme, rosemary, oregano, bay leaves and garlic.
- Cover with a lid and transfer to the oven. Cook for about 3 hours, until the meat begins to fall away from the bone. During the last 20 minutes, remove the lid to allow the sauce to thicken slightly.
- Remove from oven and season with salt if necessary. Discard the garlic, bay leaves and herb stems.
- Transfer the mashed potatoes to a serving platter, top with the chops and pour the sauce over the top. Enjoy!
