Red Wine Short Ribs

FOODISTA
13Ingredients
105Minutes
Calories

Ingredients

US|METRIC
  • 6 pounds beef short ribs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 6 garlic cloves (pressed)
  • 2 carrots (coarsely chopped)
  • 2 celery ribs (coarsely chopped)
  • 1 onions (coarsely chopped)
  • 14 1/2 ounces Italian seasoned diced tomatoes
  • 2 cups dry red wine
  • 1 cup chicken broth
  • 1 rosemary sprigs (fresh)
  • 1 thyme sprig (fresh)
  • 1 fresh oregano (sprig)
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    Directions

    1. Sprinkle ribs evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
    2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover with heavy-duty aluminum foil and lid.
    3. Bake at 350 degrees for 3 & 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
    4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measure cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetable back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
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