# Garlic Braised Short Ribs With Red Wine

This recipe provides a classic and straightforward approach to preparing braised short ribs, resulting in an easy and delicious meal that can be adapted to various cooking methods.

- Servings: 6 servings
- Total time: 270 min
- Cuisine: French
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat 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.
2. Pour 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).
3. Add 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.
4. Cook undisturbed until ribs are tender and falling off the bone (3½ to 4 hours).
5. Remove 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

## 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

## Source

- Original video: https://cooking.nytimes.com/recipes/1019034-garlic-braised-short-ribs-with-red-wine
- Recipe page: https://www.cliprecipe.com/recipe/e80d60d2-ede9-4700-9b2d-eadd4f5eddfb
- Extracted: 2025-02-16

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