This easy, fork tender, red wine short ribs recipe is perfect for cold fall nights. Bone-in short ribs, slow-cooked in a dutch oven, leaving you with tender fall-off-the-bone meat in a rich sauce.
– Short ribs
– Beef broth
– Tomato paste
– Red wine
– Bay leaves
– Kosher salt and freshly cracked pepper
Here's What You'll Need:
Step 1: Generously season short ribs with kosher salt and freshly cracked pepper.
Step 2: Once dutch oven is ripping hot, add seasoned short ribs and brown on all sides. Don't rush this step as browning locks in flavor.
Step 3: Add onions, carrots and celery. Cook for 4 minutes, then add garlic and leeks. Season with kosher salt and pepper and add tomato paste.
Step 4: Add red wine and cook until slightly reduced. Next, add beef broth, thyme, bay leaves and stir. Nestle short ribs back into dutch oven.
Cook for 3 hours at 300°F or until meat is fork tender.
Step 5: Once cooked, discard bay leaves and thyme.
Get ready for fall-off-the-bone, fork-tender goodness!
Serve over herbed mashed potatoes. Spoon red wine sauce atop short ribs for the ultimate savory indulgence.
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