# Red Wine Braised Short Ribs

These red wine braised short ribs are tender, packed with flavor, and simply sensational, perfect for a delicious meal.

- 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
- 1.5 cups carrots
- 1 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
- Grated parmesan

## Instructions

1. Pat the boneless chuck short ribs dry.
2. Coat the short ribs in olive oil.
3. Season generously on all sides with salt, pepper, and garlic powder.
4. Sear the short ribs on a hot cast iron skillet for a few minutes per side until a nice crust is formed.
5. Once seared, set the short ribs aside.
6. Place a Dutch oven over medium-low heat.
7. Add olive oil to the Dutch oven.
8. Add chopped celery, carrots, onions, and minced garlic to the Dutch oven.
9. Season the vegetables with salt and pepper and mix.
10. Sauté for a few minutes, then clear a spot in the middle.
11. Add tomato paste to the cleared spot and mix everything together until well combined.
12. Place the seared short ribs on top of the vegetables in the Dutch oven.
13. Pour in red wine and beef broth until the liquid covers the top of the short ribs.
14. Add fresh thyme, fresh rosemary, and a dried bay leaf.
15. Put the lid on the Dutch oven.
16. Bake in the oven at 325°F for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
17. Once the short ribs are done, turn off the oven and leave them inside while preparing the potato purée.
18. Peel the golden potatoes.
19. Cut the peeled potatoes into chunks.
20. Boil the potato chunks in a large pot of salted water until they are fork-tender.
21. Strain the water from the potatoes.
22. Return the pot with the potatoes to low heat on the stove.
23. Add butter and milk to the potatoes.
24. Blend the potatoes with an immersion blender until smooth, slowly incorporating liquid until the desired texture is reached.
25. Add grated Parmesan, salt, and pepper to taste, and mix until well combined.
26. Plate the garlic-Parmesan potato purée.
27. Place the red wine braised short ribs on top of the purée.
28. Garnish with chopped parsley and enjoy.

## Equipment

- large greased skillet
- tongs
- Dutch oven
- cutting board
- knife
- oven
- pot
- immersion blender
- grater
- bowl

## Tips

- For the short ribs, bone-in also works well.
- Measurements for ingredients are estimated, adjust to your liking.
- Slowly incorporate liquid into the potato purée until desired texture is reached.

## Source

- Original video: https://www.tiktok.com/t/ZTMrL7WqN/
- Recipe page: https://www.cliprecipe.com/recipe/31944e45-584e-4ffb-8a9c-bba5c4729833
- Extracted: 2025-10-03

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