# Red Wine Braised Short Ribs

These red wine braised short ribs are tender, delicious, and packed with flavor.

- Total time: 180 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 3 lbs boneless chuck short ribs
- Extra virgin olive oil
- Salt
- pepper
- garlic powder
- Beef tallow
- 1.5 cups celery chopped
- 1.5 cups carrots chopped
- 1 medium diced white onion
- 4 tbsp fresh minced garlic
- 2 tbsp tomato paste
- 1 750 ml bottle red wine (cabernet)
- 3 cups beef broth
- 4 springs fresh thyme
- 3 springs fresh rosemary
- 1 dried bay leaf
- Chopped parsley
- 1 lb golden potatoes
- 0.5 stick butter
- 0.25 cup milk or cream of choice
- to taste Grated parmesan

## Instructions

1. Pat boneless short ribs dry.
2. Coat the short ribs in olive oil.
3. Season the short ribs generously on all sides with salt, pepper, and garlic powder.
4. Grease a large skillet.
5. Sear the short ribs on a hot cast iron skillet over medium-high heat for a few minutes per side until a nice crust forms.
6. Set the seared short ribs aside.
7. Get a Dutch oven over medium-low heat.
8. Chop celery, carrots, and onions.
9. Add olive oil to the Dutch oven.
10. Sauté celery, carrots, onions, and minced garlic in olive oil.
11. Season with salt and pepper and mix.
12. Make space in the middle of the vegetables and add tomato paste.
13. Mix everything together until well combined.
14. Add the seared short ribs on top of the vegetables in the Dutch oven.
15. Pour in red wine and beef broth until the liquid covers the top of the short ribs.
16. Add fresh thyme, fresh rosemary, and a dried bay leaf.
17. Place the lid on the Dutch oven.
18. Bake in the oven at 325°F for 2.5 to 3 hours or until the short ribs are fall-apart tender.
19. Once the short ribs are done, turn off the oven and let them sit inside.
20. Peel the golden potatoes.
21. Cut the peeled potatoes into chunks.
22. Boil the potato chunks in a large pot of salted water until fork-tender.
23. Strain the water from the potatoes.
24. Return the pot to low heat on the stove.
25. Add butter and warm milk or cream to the potatoes.
26. Blend the potatoes until smooth using an immersion blender.
27. Add grated parmesan, salt, and pepper to taste.
28. Mix until well combined and smooth.
29. Plate the garlic-parm potato puree.
30. Serve the red wine braised short ribs on top of the potato puree.

## Equipment

- cast iron skillet
- Dutch oven
- knife
- cutting board
- tongs
- oven
- saucepan
- immersion blender

## Tips

- For boneless short ribs, pat them dry, coat in olive oil, and season generously on all sides with salt, pepper, and garlic powder.
- For the garlic-parm potato puree, slowly incorporate liquid until you reach your desired texture.

## Source

- Original video: https://www.tiktok.com/t/ZTM3eNnWD/
- Recipe page: https://www.cliprecipe.com/recipe/23aae4ca-0993-4dca-bde6-b9d85937d7eb
- Extracted: 2025-11-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt