When temperatures start their downward spiral, this rich and hearty Red Wine-Braised Short Ribs supper is the perfect warmup.
Red Wine-Braised Short Ribs
Makes 6 to 8 servings
Ingredients
- 4 tablespoons canola oil, divided
- 1 cup chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cloves garlic, minced
- 3 teaspoons kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- 6 pounds beef chuck short ribs
- 3 tablespoons tomato paste
- 2 tablespoons unsweetened cocoa powder
- 2 cups beef broth
- 2 cups dry red wine, such as pinot noir
- 1 tablespoon chopped fresh thyme
- 4 bay leaves
- 2 tablespoons red wine vinegar
- Garnish: fresh thyme
Instructions
- Preheat oven to 300°. In a 6- to 8-quart enamel-coated cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in garlic; cook for 1 minute. Remove vegetables from pot.
- Add remaining 2 tablespoons oil to pot. Sprinkle 2 teaspoons salt and 1 teaspoon pepper all over ribs. Add half of ribs to pan; cook until browned on all sides, about 8 minutes. Remove from pot. Repeat procedure with remaining ribs.
- Return vegetables and ribs to pot. In a small bowl, whisk together tomato paste and cocoa; whisk in broth until smooth. Add broth mixture, wine, thyme, and bay leaves to pot. Cover pot with lid or foil.
- Bake until ribs are tender, about 2 hours and 45 minutes, basting occasionally with cooking liquid. Discard bay leaves. Stir in vinegar, remaining 1 teaspoon salt, and remaining¼ teaspoon pepper. Garnish with thyme, if desired.
