Irresistibly Tender Red Wine Braised Short Ribs to Savor
Experience the warmth and unforgettable flavor of Red Wine Braised Short Ribs, a comforting and easy preparation perfect for any gathering.
Equipment
- oven-safe pot
Ingredients
For the Ribs
- 4 lbs Beef Short Ribs Choose bone-in for deeper flavor and tenderness.
- 2 TBSP Olive Oil Can be swapped with vegetable oil if needed.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
For the Vegetables
- 1 large Onion Adds sweetness and aroma; yellow onion works as a substitute.
- 5 stalks Celery Key for mirepoix; provides crunch and flavor without substitutes.
- 5 Carrots For natural sweetness and vibrant color; parsnips can be used here instead.
- 5 cloves Garlic Boosts flavor depth; for low-FODMAP, you may omit this ingredient.
For the Sauce
- 3 TBSP Tomato Paste Contributes umami and richness; crushed tomatoes can be a good alternative.
- 1 cup Pomegranate Juice Adds a unique tang; avoid sweetened varieties for best taste.
- 1 cup Red Wine Enriches the sauce; opt for dry wine or beef stock if you prefer no alcohol.
- 2 cups Beef Stock Ensures moisture and depth; homemade or low-sodium varieties are best.
For Garnish
- ¼ cup Pomegranate Arils Adds a pop of color; fresh parsley can be a lovely substitute for brightness.
Instructions
Directions
- Preheat your oven to 325°F (163°C) for slow braising.
- Heat olive oil in a large, oven-safe pot. Season beef short ribs with salt and pepper and sear each side for 2-3 minutes until golden brown.
- Add chopped onion, celery, and carrots to the pot and sauté for 6-8 minutes. Then mix in garlic and tomato paste, cooking for another minute.
- Pour in red wine and scrape the bottom of the pot to lift browned bits. Stir in pomegranate juice and beef stock.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Cover tightly and braise for 2.5 to 3 hours until fork-tender.
- Serve the short ribs with sauce over creamy mashed potatoes or polenta. Garnish with fresh pomegranate arils if desired.
Notes
Select well-marbled beef short ribs for better flavor. If sauce is thin, remove the lid during the last half-hour to thicken. Prep the ribs 24 hours ahead for convenience.