Garlic Braised Short Ribs With Red Wine

Name: Garlic Braised Short Ribs With Red Wine
Total time: 270 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons vegetable oil; 5 pounds bone-in short ribs, at least 1½ inches thick; 1 Kosher salt and freshly ground pepper; 2 large heads garlic, halved crosswise; 1 medium onion (about 10 ounces), chopped; 4 ribs celery (about 8 ounces), chopped; 2 medium carrots (about 6 ounces), chopped; 3 tablespoons tomato paste; 2 cups dry red wine (about half a bottle); 2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed; 4 sprigs thyme; 1 cup parsley, coarsely chopped; 0.5 cup finely chopped chives; 1 tablespoon finely grated lemon zest

4h 30m

Serves 6

cooking.nytimes.com

Garlic Braised Short Ribs With Red Wine

cooking.nytimes.com

4h 30m

Serves 6

Directions

1Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Sear short ribs in batches until browned, about 6-8 minutes per batch. Transfer to a plate.
2Pour off excess fat, leaving browned bits. Reduce heat, add garlic (cut side down), cook until golden brown (1-2 minutes). Add onion, celery, carrots, and season with salt and pepper. Cook until softened (5-10 minutes). Stir in tomato paste and cook until caramelized (2-3 minutes).
3Add red wine, scraping up browned bits. Simmer (2-3 minutes). Stir in beef stock and thyme. Return short ribs to pot, ensuring they are submerged (add more stock if necessary). Bring to a simmer, cover, and transfer to oven.
4Cook undisturbed until ribs are tender and falling off the bone (3½ to 4 hours).
5Remove ribs from pot, being careful not to lose the bone. Strain the sauce for easier eating. Scatter parsley, chives, and lemon zest over ribs. Separate fat from sauce, season with salt and pepper, and serve alongside the ribs

Ingredients

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1½ inches thick
1 Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces), chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
0.5 cup finely chopped chives
1 tablespoon finely grated lemon zest

Equipment

large Dutch oven

Tips

Ask for the thickest, meatiest short ribs available when purchasing, as they shrink when braised.
This recipe can be adapted to a slow cooker.
Consider cooking one or two days before serving to allow for easier fat skimming and more intensely flavored gravy.
Dusting the ribs with flour before searing is an optional addition.
If using an immersion blender to make the sauce, you can add it after blending in the cooked veggies

Garlic Braised Short Ribs With Red Wine

4h 30m

Serves 6

cooking.nytimes.com

Garlic Braised Short Ribs With Red Wine

cooking.nytimes.com

4h 30m

Serves 6

Directions

1Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Sear short ribs in batches until browned, about 6-8 minutes per batch. Transfer to a plate.
2Pour off excess fat, leaving browned bits. Reduce heat, add garlic (cut side down), cook until golden brown (1-2 minutes). Add onion, celery, carrots, and season with salt and pepper. Cook until softened (5-10 minutes). Stir in tomato paste and cook until caramelized (2-3 minutes).
3Add red wine, scraping up browned bits. Simmer (2-3 minutes). Stir in beef stock and thyme. Return short ribs to pot, ensuring they are submerged (add more stock if necessary). Bring to a simmer, cover, and transfer to oven.
4Cook undisturbed until ribs are tender and falling off the bone (3½ to 4 hours).
5Remove ribs from pot, being careful not to lose the bone. Strain the sauce for easier eating. Scatter parsley, chives, and lemon zest over ribs. Separate fat from sauce, season with salt and pepper, and serve alongside the ribs

Ingredients

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1½ inches thick
1 Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces), chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
0.5 cup finely chopped chives
1 tablespoon finely grated lemon zest

Equipment

large Dutch oven

Tips

Ask for the thickest, meatiest short ribs available when purchasing, as they shrink when braised.
This recipe can be adapted to a slow cooker.
Consider cooking one or two days before serving to allow for easier fat skimming and more intensely flavored gravy.
Dusting the ribs with flour before searing is an optional addition.
If using an immersion blender to make the sauce, you can add it after blending in the cooked veggies