These garlic red wine braised short ribs have been one of my favorite recipes to make lately. I even made them for Thanksgiving instead of doing a turkey or ham which might be the new tradition for may family. They literally fall right off the bone after baking in the oven for 4 hours.
At first I was a little intimidated to make short ribs because I did not realize how easy they are to make! There are only a few simple steps to make these braised short ribs but will taste like you were in the kitchen all day. If you are looking for a dinner to make for Christmas, New Years, or just a special night then you must try out this recipe!
Watch How to Make Garlic Red Wine Braised Short Ribs
Garlic Red Wine Braised Short Ribs
- 2 tbsp olive oil
- 5 lb bone in short ribs
- 6-8 garlic cloves
- 1 onion
- 4 celery ribs
- 3 carrots
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 cups dry red wine cabernet or pinot noir
- 4 sprigs thyme
- 1 cup chopped parsley
- 1/2 cup chopped chives
- 2 bay leaves
- salt/pepper to liking
- Preheat oven to 275 degrees.
- Heat olive oil on medium high heat. Season the short ribs with salt and pepper on all sides.
- Sear the short ribs on all sides until they are brown and have a crust. Set aside and remove 2 tbsp of the oil/fat.
- Reduce heat to medium. Add the garlic, onion, carrots, celery salt, and pepper. Sauté for 10 minutes.
- Add tomato paste and stir for 2-3 minutes. Add the red wine and use a wooden spoon to scrape the bottom of the pot. Bring to a boil then simmer for 3-5 minutes.
- Add the chicken broth, thyme, and short ribs. Make sure the short ribs are fully submerged, add more broth if needed. Bring to a boil, cover, and bake for 3 1/2 to 4 hours.
- Use tongs to remove the short ribs. Garnish with parsley, chives, salt, and pepper.
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Hi, my name is Alexis! I am a mother who loves to cook and try out new recipes. I hope my website can help you in the kitchen and show that cooking can be fun and easy!