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Slow-cooked short ribs simmered in red wine until they’re super tender, with a rich and velvety sauce. The process starts with browning the ribs for a deep, caramelized flavor, followed by cooking aromatic vegetables and herbs in wine and broth to create a fragrant base. After hours of slow cooking, the ribs become melt-in-your-mouth tender, and the sauce is reduced to a luscious consistency. Perfectly paired with rice or mashed potatoes for a satisfying meal.
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Cut short ribs into medium pieces. Season with salt and pepper.
Add 1 tbsp of avocado oil to a medium skillet. Cook short ribs over medium heat for a few minutes on each side until browned. Remove from the skillet.
Cut onions, celery sticks, and carrots into small pieces.
Add 1 tbsp of avocado oil to the same skillet. Cook vegetables for a few minutes until softened.
Add tomato paste, along with salt and pepper, and stir to combine.
Pour in 3 cups of wine and beef broth. Bring the mixture to a boil.
Add thyme leaves, bay leaves, parsley, and browned short ribs back to the skillet. Cover and cook over low heat for 2 hours until the short ribs are tender.
Remove short ribs from the skillet and set aside.
Strain the wine mixture to remove all the vegetables.
Return the strained wine mixture to the skillet along with the short ribs. Cook on high heat for a few minutes.
Remove short ribs and continue cooking the sauce until it thickens to a velvety consistency.
For a deeper flavor, marinate the short ribs in red wine overnight before cooking.
Use a heavy-bottomed skillet or Dutch oven for even heat distribution.
If you prefer a smoother sauce, blend the strained vegetables and add them back to the sauce.
Can I use a different type of wine?
Yes, you can use any dry red wine, but avoid sweet wines as they may alter the flavor.
How do I know when the short ribs are done?
The short ribs are done when they are fork-tender and easily pull apart.
Can I make this recipe ahead of time?
Yes, the dish can be made a day ahead. Store in the fridge and reheat gently before serving.
What can I serve with the short ribs?
Rice, mashed potatoes, or crusty bread work well to soak up the sauce.
Can I freeze leftovers?
Yes, you can freeze the short ribs and sauce in an airtight container for up to 3 months.
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