Red Wine Braised Short Ribs

Sunday dinners are just different. Not every single recipe qualifies to be made on a Sunday, and likewise, sometimes they just can't be made any other day of the week. Sunday dinners are slow, velvety, luxurious, and sometimes a little indulgent. Sunday dinners take time, care, and maybe a glass of wine to go with the prep. They are a boost of support for your busy week, a reminder that taking things slowly is so important, and a perfect way to connect before Monday takes you in all sorts of different directions. Today I'm bringing you one of my absolute favorite Sunday dinners of the "Meat and Potatoes Variety". These short ribs are pretty much heaven on earth, and deserve all the time, attention, and care that you can give them. So gather up your favorite people, and plan a Sunday dinner with these babies. I promise, you'll have a better Monday because of it.

  • 3 T extra virgin olive oil
  • 1 onion, diced
  • 4-5 carrots, washed and cut into 1" chunks
  • 3 cloves garlic, minced
  • 4-5 sprigs fresh thyme, stems removed and chopped fine
  • 1-2 sprigs rosemary, stems removed and chopped fine
  • 3 C red wine (I used a blend, just make sure and use something you'd drink)
  • 4-5 C beef broth (if you can find low sodium, go with that)
  • salt and freshly-cracked black pepper
  • About 40 minutes before you begin cooking the short ribs, take them out of the fridge and let them come to room temp on the counter. (While this might sound weird, and it's not something you'd do with poultry, letting beef come to room temp before cooking it allows the meet to cook evenly, brown really well, and just be all sorts of deliciousness.)
  • Salt and pepper the ribs generously.
  • In a large Dutch oven, heat 3 T extra virgin olive oil until shimmering and very hot, on high.
  • Starting with four ribs, brown the meat on all sides. Be patient here - this part takes time. Definitely do it in 2 batches, as you don't want to overcrowd the meat, and be sure to brown each side for a good 5 minutes or so.
  • Once all the meat is browned, set aside on a plate.
  • In the same pot, add in the onion, garlic, carrot and fresh herbs.
  • Sauté for a good 10 minutes on medium, making sure to scrape up all the brown bits from the bottom of the pot.
  • Once the onions are translucent, add in the red wine and a dash of salt and pepper.
  • Turn the heat back up and bring to a strong bubble.
  • Turn the heat to medium-low and simmer for about 15 minute, stirring occasionally. This will let the wine reduce about 1/3 and will enhance the flavor of your final product immmeeeensely.
  • Put the ribs back in and cover with about 4 C of beef broth (the liquid should almost cover the ribs, but not quite. Add more or less if need be.)
  • Stir, cover with a tight-fitting lid.
  • Place in the oven and cook for about 3 - 3 1/2 hours, or until the meat is for tender and gives no resistance at all when poked with a knife. Once done, take the pot out of the oven and place the ribs on a plate. Strain the sauce and veggies, making sure to really get all the liquid out of the vegetables. Discard them.
  • Place the liquid in a sauté pan and bring to a boil.
  • Reduce heat and simmer so that the sauce can thicken and reduce, for about 15 minutes.
  • I usually add a pat of butter for a bit of gloss and richness.
  • For a much thicker gravy, add a tablespoon or two of a cornstarch and water slurry.
  • Season with salt and pepper, and add in a bit of fresh thyme.
  • Plate the short ribs over mashed potatoes, creamy polenta or buttered noodles and spoon the gravy over the top.

Prepare to be in absolute meat and potatoes heaven.