Red Wine Braised Short Ribs

Red wine short ribs served over mashed parsnips.

4.92 from 24 votes

Red wine braised short ribs become incredibly tender and full of flavors from red wine and fresh herbs. Serve the braised short ribs over creamy mashed parsnips for a truly unforgettable meal.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dinner, Main

Cuisine: American

Keyword: braised short ribs, wine braised short ribs

Servings: servings

Calories: 748kcal

Author: Samantha Ferraro

Equipment

Dutch Oven Braiser

Ingredients

Short Ribs

2 tablespoons Grapeseed oil for drizzling
2 pounds bone-in short ribs
1 teaspoon salt
½ teaspoon Ground black pepper
1 cup flour
1 shallot diced
2 medium sized carrots peeled and chopped into ½ inch pieces
2 celery stalks chopped into ½ inch pieces
3 garlic clove chopped finely
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
2 bay leaves
3-4 sprigs of fresh thyme
2-3 sprigs fresh rosemary

Parsnip Mash

2 parsnips peeled and roughly chopped
1 Yukon gold potato roughly chopped
¼ cup Greek yogurt or sour cream
Freshly grated Parmesan
Salt and pepper to taste

US Customary - Metric

Instructions

Braised Short Ribs

Preheat the oven to 350 degrees Fahrenheit. Drizzle grapeseed oil in a wide dutch oven and bring up to medium-high heat.
Season the short ribs with salt and pepper on all sides and lightly coat the short ribs with flour on all sides, dusting off any excess.
Sear the short ribs in each side for about 2 minutes until deeply caramelized, then remove the short ribs to a plate.
In the same Dutch oven, add the chopped carrot, celery and shallot and saute for 4-5 minutes until the vegetables begin to soften.
Add in the chopped garlic and tomato paste and saute for another minute, until the tomato paste is distributed and garlic is tender but not burnt.
Pour in the red wine and reduce for 2-3 minutes, using a wooden spoon to scrape the bits off the pan. Add the short ribs back in, with any accumulated juices and pour the beef stock around the short ribs along with the bay leaves and herbs.
Cover the Dutch oven and place in the oven for about 2 ½ hours. At the 2 hour mark, check the meat for fork tenderness. If it's still a bit too stiff, cook for another 20-30 minutes.
Once the short ribs are done, remove from oven and allow to cool for a few minutes. Discard the bay leaves and herbs and serve the short ribs with reduced sauce and vegetables.

Mashed Parsnips

Add the chopped parsnips and potato to a pot of water and bring to a boil. Continue boiling until both vegetables are incredibly tender, about 25-30 minutes.
Drain the vegetables and place back into the pot. Add the Greek yogurt or sour cream, a good grating of Parmesan cheese and season with salt and pepper. Mash everything together well and taste for seasoning and adjust as preferred.

Notes

- Select Quality Short Ribs: Choose short ribs that are well-marbled with fat, as this marbling contributes to the tenderness and flavor of the dish. Look for cuts with consistent thickness to ensure even cooking.

- Sear for Flavor: Don't skip the step of searing the short ribs before braising. Searing caramelizes the meat's surface and adds a rich, savory layer of flavor to the dish.

- Monitor Liquid Levels: Keep an eye on the liquid levels during braising. If it reduces too much, add a bit more beef stock or water to prevent the dish from drying out.
- For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

- Don't Rush Braising: Braising is a slow cooking method. Low and slow is the key to tender short ribs.

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