Tender Fall of the Bone Red Wine Braised Short Ribs
https://easyhomemaderecipes.caRed Wine Braised Short Ribs are the definition of comfort food. Paired with your choice of pasta and braised ribs that are slow cooked to perfection until the tender meat falls of the bone.These braised short ribs are simmered in a tangy red wine sauce and infused with herbs and beef broth to create a luxurious meal.Pair this dish with my savory Kale Caesar Salad Recipe. Or try one of my other pasta dishes like Classic Sunday Sauce you can place on your favorite pasta, Crispy Prosciutto Pasta, or my Cheesy Baked Ziti Recipe!
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Ingredients
- 1 clove garlic
- 3 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- 1⅕ lb short ribs English cut
- 1 small carrot chopped
- 1 small red onion chopped
- 1 stalk celery chopped
- 1 tbsp butter
- 2 tbsp tomato paste
- ½ cup red wine dry
- 2 cups beef broth
- 1 bouillon cube beef
- fresh ground pepper to taste
- 8½ oz pappardelle linguini, fettuccini, or spaghetti
- 3 sprigs fresh parsley or dried parsley
Instructions
- Trim excess fat from ribs and season with salt and pepper.½ tsp salt, 1⅕ lb short ribs, fresh ground pepper
- On medium heat in a medium sized skillet, heat up oil, butter and cook chopped garlic until fragrant. Remove from pan to avoid burning.1 clove garlic, 1 tbsp butter, 3 tbsp olive oil
- Sear ribs on both side. Remove from pan and place in a dish.
- Deglaze pan with red wine.½ cup red wine
- Place chopped celery, carrots and onions in the pan and cook. Add remaining butter and tomato paste and stir while cooking.1 small carrot, 1 small red onion, 1 stalk celery, 2 tbsp tomato paste, 1 tbsp butter
- Add broth and beef bouillon cube and bring to a gently boil. Return the ribs back to the skillet. (Add enough broth so that the ribs are slightly covered in liquid.) Turn down heat and simmer on low for about 2 hours or once the meat is tender occasionally turning the meat over.2 cups beef broth, 1 bouillon cube
- Once ribs are cooked and fork tender transfer to a plate.
- Cook your pasta as per product directions. Once the pasta is al dente, transfer the spaghetti into the pan with the short rib sauce and mix well.8½ oz pappardelle
- Transfer your pasta to a serving dish and place the short ribs to the side. Sprinkle with chopped parsley.3 sprigs fresh parsley
Notes
Top Tips
Trim any excess fat on the outer part of the ribs. Sear ribs well before braising so that it locks in the flavor and adds color to the sauce Don't rush the process. Cook slowly for a long period of time to make the ribs tender Skim excess fat from the sauce before serving for a cleaner, richer flavor. Thicken the sauce by simmering uncovered after removing the ribs until the sauce reduces to your desired consistency.Nutrition
Serving: 1Calories: 587kcalCarbohydrates: 49gProtein: 30gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 124mgSodium: 1183mgPotassium: 778mgFiber: 3gSugar: 4gVitamin A: 2531IUVitamin C: 6mgCalcium: 60mgIron: 4mg
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