Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs
Level
Easy
Prep
20 minutes
Cook
190 minutes
Servings
6 to 8 servings
  • A taste tempting combination of ingredients makes this Red Wine-Braised Short Ribs recipe unforgettable.

The Secret Ingredient

Ingredients

  • 1 tablespoon olive oil
  • 8 (about 3 1/2 pounds total) 3- to 4-inches long extra-lean bone-in beef short ribs
  • Kosher salt and ground black pepper
  • 8 shallots, peeled and halved or 1 large red onion, chopped
  • 6 large cloves garlic, smashed and peeled
  • 1 bottle (750 mL) dry red wine
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 sprigs each fresh thyme, rosemary and sage
  • 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Horseradish smashed potatoes (optional)

Make It

Step 1

Preheat oven to 325º F.

Step 2

Heat oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).

Step 3

Add shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.

Step 4

Bake, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.