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Braised Short Ribs in Red Wine


Braised Short Ribs Ingredients

  • 3 tbsp olive oil
  • Salt and black pepper
  • 2 pounds beef short ribs
  • 1-2 large onions, finely diced, about 2 cups
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 4 cups red wine
  • 2 tsp minced garlic
  • 1 tbsp chopped fresh thyme
  • 1 tbsp dried oregano
  • 2 cups beef broth
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water


In a large stock pot or dutch oven, heat the olive oil until hot.
Season the short ribs with salt and black pepper.
Add the short ribs to the pot and sear for a few minutes on each side. Transfer the ribs to a plate.

Add the diced onion to the pot and cook until softened, about two minutes.
Add the flour and tomato paste and stir well.
Pour in the wine, garlic, thyme, oregano and broth and stir well.
Season with salt and black pepper.
Place the ribs back into the pot and bring to a simmer on the stove for 20 minutes.

Preheat the oven to 350 degrees F.
After 20 minutes, cover the ribs and transfer the pot to the oven.
Cook for 2 hours or until the ribs become fork tender when pierced with a sharp knife.

Once the ribs are done, transfer them to a plate and cover with foil.
Strain the remaining sauce through a sieve and place the gravy back into the pot.
Bring to a simmer and mix the cornstarch and water together.
Add the mixture to the pot and stir until thickened. Season with salt and pepper if needed.

Serve the ribs with mashed potatoes and red wine sauce poured over the ribs.


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