Red Wine Braised Short Ribs

Ingredients

• 5 pounds Bone-In Short Ribs (Pat dry and season generously with salt and pepper)
• 2 tablespoons Avocado Oil (High smoke‑point oil for searing)
• 4 pieces Celery Stalks (Diced for mirepoix)
• 3 pieces Carrots (Diced for mirepoix)
• 1 piece Large Onion (Diced for mirepoix)
• 6 cloves Garlic (Mince; about half a head)
• 2 sprigs Fresh Thyme Sprigs (Tie together with rosemary and parsley)
• 2 sprigs Fresh Rosemary Sprigs (Tie together with thyme and parsley)
• 2 tablespoons Fresh Parsley (Chopped, tied with thyme and rosemary)
• 1 piece Bay Leaf (Whole)
• 3 tablespoons All-Purpose Flour (For thickening the sauce)
• 1 tablespoon Tomato Paste (Adds depth of flavor)
• 1 bottle Cabernet Sauvignon (Full 750 ml bottle, dry red wine)
• 4 cups Beef Stock (Low‑sodium)
• to taste Salt (Season throughout)
• to taste Black Pepper (Freshly ground)
• 2 pounds Yukon Gold Potatoes (For creamy mashed potatoes)
• 3 tablespoons Unsalted Butter (Divided between mash and green beans)
• 1/4 cup Heavy Cream (Adds richness to mashed potatoes)
• 1 pound Green Beans (Trimmed)
• 2 tablespoons Sliced Almonds (Toasted for garnish)
• 2 cloves Garlic (for green beans) (Minced)

Instructions

1. Season the Ribs

   Pat the short ribs dry with paper towels, then season generously on all sides with salt and freshly ground black pepper.

   Time: PT5M

2. Prepare Mirepoix

   Dice the celery, carrots, and onion into uniform ½‑inch pieces. Mince the garlic and set aside.

   Time: PT10M

3. Sear the Ribs

   Heat 2 Tbsp avocado oil in the heavy‑bottom pot over medium‑high heat. Working in batches, add ribs and sear until deeply browned on all sides, about 3‑4 minutes per side.

   Time: PT10M

4. Set Ribs Aside

   Transfer the browned ribs to a plate and set aside while you build the braising base.

   Time: PT2M

5. Sauté Vegetables

   Add the diced celery, carrots, and onion to the same pot. Season lightly with salt and sauté, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

6. Add Tomato Paste and Flour

   Stir in 1 Tbsp tomato paste and 3 Tbsp flour, cooking for 2 minutes until the mixture darkens slightly and loses the raw flour taste.

   Time: PT2M

7. Deglaze with Wine

   Pour the entire bottle of Cabernet Sauvignon into the pot, stirring to dissolve the roux and loosen the fond. Bring to a gentle simmer and reduce the wine by half, about 30 minutes.

   Time: PT30M

8. Return Ribs and Add Stock & Herbs

   Nestle the seared short ribs back into the pot. Add 4 cups beef stock, the tied thyme‑rosemary‑parsley bundle, bay leaf, and minced garlic. Stir gently to combine.

   Time: PT5M

9. Oven Braise

   Bring the liquid to a boil, then cover the pot loosely and transfer to a pre‑heated oven at 325°F. Braise for 3 hours, or until the meat is fork‑tender and falling off the bone.

   Time: PT3H

   Temperature: 325°F

10. Remove Ribs

    Using tongs, carefully lift the ribs onto a serving platter. They should be fall‑off‑the‑bone and richly colored.

    Time: PT5M

11. Strain and Reduce Sauce

    Place a fine mesh strainer over a saucepan and pour the braising liquid through, discarding the solids. Bring the strained liquid to a simmer and reduce until slightly thickened, about 5 minutes. Adjust seasoning with salt and pepper.

    Time: PT5M

12. Prepare Creamy Mashed Potatoes (Optional)

    While the ribs rest, peel and cube the potatoes, then boil in salted water until fork‑tender, about 12 minutes. Drain, mash with 2 Tbsp butter, 1/4 cup heavy cream, and season to taste.

    Time: PT20M

13. Cook Garlic Green Beans with Almonds (Optional)

    Blanch the green beans in boiling water for 2 minutes, then shock in ice water. In a skillet, melt 1 Tbsp butter over medium heat, add minced garlic and toasted almonds, sauté 1 minute, then add the beans and toss until heated through.

    Time: PT15M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

12 g

Fat

45 g

Fiber

2 g