# Red Wine Braised Short Ribs

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

- 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 Fresh thyme springs
- 3 Fresh rosemary springs
- 1 Dried bay leaf
- Chopped parsley
- 1 lb Golden potatoes
- 0.5 stick Butter
- 0.25 cup Milk or cream of choice
- Grated parmesan

## Instructions

1. Pat the boneless short ribs dry.
2. Coat the short ribs in olive oil.
3. Season all sides of the short ribs with salt, pepper, and garlic powder.
4. Add beef tallow to a hot cast iron skillet.
5. Sear the short ribs on all sides for a few minutes per side until a nice crust forms, then set aside.
6. Place a Dutch oven over medium-low heat and add olive oil.
7. Add chopped celery, carrots, and onions to the Dutch oven.
8. Add minced garlic to the Dutch oven.
9. Season the vegetables with salt and pepper and mix.
10. After a few minutes, make space in the middle of the vegetables and add tomato paste.
11. Mix the tomato paste with the vegetables until well combined.
12. Add the seared short ribs on top of the vegetables.
13. Pour in red wine and beef broth until the liquid covers the short ribs.
14. Add fresh thyme, fresh rosemary, and a dried bay leaf to the pot.
15. Place the lid on the Dutch oven.
16. Braise the short ribs in the oven at 325°F (160°C) for 2.5 to 3 hours.
17. Once the short ribs are done, turn off the oven and let them sit inside.
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 fork-tender.
21. Strain the water from the potatoes.
22. Return the pot with potatoes to low heat, add butter and milk, and blend until smooth using an immersion blender.
23. Mix in grated Parmesan cheese, garlic, salt, and pepper to taste into the potato purée.
24. Plate the garlic-parmesan potato purée.
25. Serve the braised short ribs on top of the potato purée.

## Equipment

- Paper towels
- Baking sheet
- Cast iron skillet
- Tongs
- Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Oven
- Potato peeler
- Large pot
- Immersion blender
- Plate

## Tips

- Bone-in short ribs work as well as boneless.
- Adjust ingredients to your liking, as measurements are estimated.
- Slowly incorporate liquid into the potato purée until the desired texture is reached.

## Source

- Original video: https://www.tiktok.com/t/ZTMqr4msu/
- Recipe page: https://www.cliprecipe.com/recipe/ecbd1005-70ec-4eb4-ae06-f5125813caa5
- Extracted: 2025-11-02

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