halfbakedharvest.com
Red Wine-Braised Short Ribs
Slow-cooked short ribs with red wine, herbs, and all the cozy flavors of the season. Elegant enough for Christmas, easy enough for weeknights!
Prep
20 min
Cook
4h
Total
4h 20m
Serves
6
Instructions
- 01
Preheat the oven to 325° F.
- 02
Arrange the short ribs in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.
- 03
Snuggle the onions, garlic, carrots, and celery around the ribs. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the broth, bay leaves, rosemary, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender. During the last 10 minutes of cooking, remove the lid and broil until the ribs crisp on top.
- 04
Remove the ribs and vegetables from the Dutch oven. Keep warm. Place the Dutch oven on the stove over medium heat. Bring the sauce to a simmer, whisk in the butter and fig preserves (if using). Simmer until reduced down just a bit. If needed, add broth/wine to create more sauce. Season with salt and pepper.
- 05
Serve the short ribs, vegetables, and sauce over mashed potatoes. Top with fresh parsley. Enjoy!
Nutrition
per serving · 1 serving
- Calories
- 679
- Protein
- —
- Carbs
- —
- Fat
- —
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