Succulent Braised Cabernet Beef Short Ribs Recipe

Indulge in the mouthwatering flavors of braised Cabernet beef short ribs. This recipe features succulent ribs slow-cooked to perfection in a rich red wine sauce, resulting in tender and flavorful meat. The robust flavors of the braising liquid infuse the meat, creating a melt-in-your-mouth experience. Serve these short ribs as the centerpiece of a comforting dinner and savor the deliciousness of this classic American dish.

Ingredients

• 3 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 4 cloves garlic, minced
• 2 cups Cabernet Sauvignon
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Add the short ribs and cook until browned on all sides. Remove from the pot and set aside.
5. In the same pot, add the onion, carrots, and garlic. Cook until the vegetables are slightly softened.
6. Stir in the tomato paste, thyme, and rosemary. Cook for an additional minute.
7. Pour in the Cabernet Sauvignon and bring to a simmer. Let it cook for 5 minutes, stirring occasionally.
8. Return the short ribs to the pot and add the beef broth. The liquid should cover the ribs about 2/3 of the way.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
11. Once cooked, remove the pot from the oven and skim any excess fat from the surface of the sauce.
12. Serve the braised short ribs hot, garnished with fresh parsley.

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