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Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.
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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.
Prep Time10 minutes
Cook Time3 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: One Pot Meal, short ribs
Servings: 4

Ingredients

  • 2 lbs. beef short ribs
  • salt and pepper
  • 1 tbsp. olive oil
  • 1 carrot halved
  • 1 stalk celery halved
  • 1 shallot sliced
  • 1 8 oz. pack white mushrooms whole
  • 1/4 cup minced garlic
  • 1 bottle Cabernet Sauvignon
  • 3 cups strong beef stock
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 pinch dried thyme

Instructions

  • Heat a large heavy bottomed pan over medium high heat.
  • Season all sides of beef short ribs generously with salt and pepper.
  • Add olive oil to hot pan and start searing seasoned beef short ribs on each side until browned. Drop in carrot, celery, shallot, mushrooms and garlic. Pour in full bottle of Cabernet Sauvignon and the beef stock. Drop in the rosemary, bay leaves and thyme.
  • After the liquid has come to a high simmer, reduce heat to low and cook for about 3 hours, uncovered. Leaving the pan uncovered will result in a reduced red wine sauce, which is what we are looking for.
  • When fork tender, remove and serve over polenta, mashed potatoes or pasta.