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Ina Garten’s Red Wine Braised Short Ribs Recipe

Ina Garten’s Red Wine Braised Short Ribs Recipe

Are you looking for a cozy meal? Ina Garten’s Red Wine Braised Short Ribs Recipe is perfect. This dish feels like a warm hug. It is great for a cold night. You will love how the meat melts. Everyone enjoys this comfort food during the winter.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 9 hours 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 578 kcal

Equipment

  • Large Dutch Oven
  • Kitchen Tongs
  • Chef's Knife
  • Large Spoon
  • Measuring cups
  • Paper Towels

Ingredients
  

  • 6 lbs BEEF SHORT RIBS
  • 1 bottle RED WINE
  • 2 cups BEEF STOCK
  • 1 can TOMATOES
  • 3 large ONIONS
  • 4 large CARROTS
  • 2 sprigs ROSEMARY
  • 1 bunch THYME
  • 6 cloves GARLIC
  • 1/4 cup OLIVE OIL
  • 1 tbsp SALT
  • 1 tsp PEPPER
  • 1/2 cup FLOUR

Instructions
 

Step 1:

  • Preheat your oven to 300 degrees. This low heat is best for the meat. It keeps the beef very juicy and soft.

Step 2:

  • Pat the beef ribs dry with towels. Season them well with salt and pepper. This helps create a very tasty crust.

Step 3:

  • Heat olive oil in your Dutch oven. Place the ribs in the hot oil. Brown every side of the meat carefully.

Step 4:

  • Remove the meat from the pot. Set the ribs aside on a clean plate. Keep the fat inside the hot pot.

Step 5:

  • Add the chopped onions and carrots. Cook them until they are very soft. This takes about five to eight minutes.

Step 6:

  • Add the garlic and fresh herbs now. Stir them for only one minute. Do not let the garlic burn at all.

Step 7:

  • Pour in the red wine and stock. Scrape the brown bits off the bottom. These bits have the most flavor.

Step 8:

  • Add the canned tomatoes and the ribs. Make sure the liquid covers the meat. This keeps the beef from drying out.

Step 9:

  • Cover the pot with a tight lid. Place the pot into the warm oven. Bake it for about three whole hours.

Step 10:

  • Check if the meat is tender. It should fall off the bone easily. Skim any fat off the top surface.

Notes

Use a wine you like to drink.
Dry the meat well before you sear.
Do not crowd the pot during searing.
Low heat keeps the beef very tender.
Fresh herbs taste better than dried ones.
Let the meat rest before you serve.
The sauce thickens as it cools down.
Always season the meat on all sides.
Use beef stock with low salt levels.
Carrots should be cut into large chunks.
Brown the ribs until they look dark.
Keyword Ina Garten’s Red Wine Braised Short Ribs Recipe