Red Wine  Short Ribs


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 – Carrots – Celery – Garlic – Leek – Onion – Beef broth – Tomato paste – Red wine – Thyme – 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. 

Get the recipe details via the link below!