Whole 30 Braised Short Ribs in Red Wine

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

5.0

(3)

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Ingredients

4 servings

4 lbs bone-in beef short ribs (about 8 pieces)
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 medium yellow onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
1 bottle (750 ml) dry red wine (such as cabernet sauvignon or côtes du rhône)
2 cups low-sodium beef broth
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 dried bay leaves

For the sauce

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the short ribs completely dry with paper towels, then season all over with the salt and pepper.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the short ribs on all four meaty sides for 3–4 minutes per side, until deeply browned with a mahogany crust. Transfer the seared ribs to a plate and set aside. Pour off all but about 2 tbsp of fat from the pot.

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