There is something so special (not to mention delicious) about a perfectly braised beef short rib that is fall-off-the-bone tender. Quite possibly one of my favourite dishes to eat & serve. With the cold weather upon us & the holidays just around the corner, this is certainly a dish you will be proud to make for loved ones this season.
The short ribs are first seared on the stovetop & then slow-cooked for hours in a Dutch oven. It is important to get a good sear, as this adds a lot of flavour to the overall dish. For the sauce, I recommend using a dry red Burgundy wine (such as pinot noir), which are wines made in the Burgundy region of eastern France. Remember, always cook with a wine that is good enough to drink. This recipe ensures there is just enough leftover for the chef to enjoy a glass as the dish slow cooks away!
I always serve this dish family-style over a bed of creamy mashed potatoes. The juices from the gravy infuse into the mashed potatoes making everything perfectly saucey & flavourful. For a holiday gathering or family supper, simply serve this alongside roasted carrots or green beans for the perfect dinner. Now, who is bringing dessert?
Happy holidays! Wishing everyone a wonderful & cozy season ahead.
Braised Beef Short Ribs in Red Wine (Burgundy)
Prep: 45 minutes
Cook: 3 hours
Serves: 6
Ingredients:
- 5 lbs bone in beef short ribs, cut into 6 pieces
- Salt & pepper, to taste
- 3 tablespoons avocado oil
- 3 shallots, diced
- 2 medium cooking onions, diced
- 2 medium carrots, peeled & diced
- 3 celery stalks, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons double concentrated tomato paste
- 2 cups dry red wine, such as pinot noir
- 4 cups low-sodium beef stock
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 springs fresh oregano
- 2 dried bay leaves
- 1 head of garlic, sliced crosswise
- Creamy mashed potatoes, for serving
Directions:
- Preheat oven to 325(f) degrees. Generously season short ribs with salt & pepper.
- To a Dutch oven over medium heat add the avocado oil. Working in batches, sear the short ribs on each side until well browned. Remove & set aside.
- In the same Dutch oven add the shallots, onions, carrots & celery. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in the tomato paste & flour until incorporated. Add the red wine & the short ribs. Bring to a simmer & continue cooking until the wine reduces by half.
- Add the beef stock, thyme, rosemary, oregano, bay leaves & garlic.
- Cover with a lid & transfer to oven. Cook for about 3 hours, until the meat begins to pull away from the bone. For the last 20 minutes, remove the lid to allow the sauce to thicken slightly.
- Remove from oven & season to taste with salt if necessary. Discard garlic, bay leaves & herb stems.
- Transfer mashed potatoes to a serving place, top with the short ribs & spoon over the sauce. Enjoy!
