Description
Indulge in the rich, tender Opera Red Wine Braised Short Ribs – a mouthwatering dish that’s ready in just 1 hour. The combination of succulent short ribs, bold red wine, and aromatic herbs creates a comforting, flavor-packed meal that’s perfect for any occasion.
Ingredients
– 3 pounds beef short ribs, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 4 cloves garlic, minced
– 2 cups dry red wine (such as Cabernet Sauvignon)
– 2 cups beef broth
– 2 bay leaves
– 3 sprigs fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 350°F.
2. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
3. Pat the short ribs dry and season them all over with salt and pepper.
4. Sear the short ribs in the hot oil until browned on all sides, about 3-4 minutes per side. Transfer the seared ribs to a plate.
5. Add the onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
6. Add the garlic and cook for 1 minute, until fragrant.
7. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Add the beef broth, bay leaves, and thyme sprigs. Bring the liquid to a simmer.
9. Return the seared short ribs to the pot, cover, and transfer to the preheated oven.
10. Braise the short ribs in the oven for 1 hour, or until the meat is very tender and falling off the bone.
11. Remove the pot from the oven and let the short ribs rest for 10 minutes.
12. Discard the bay leaves and thyme sprigs. Serve the braised short ribs warm, with the rich cooking liquid spooned over the top.
Notes
These Opera Red Wine Braised Short Ribs are even better the next day, as the flavors have a chance to meld together. You can also make them in advance and reheat them gently on the stovetop or in the oven before serving.
- Prep Time: 15
- Cook Time: 60
- Category: Chicken, Beef & Pork
- Method: Braising
- Cuisine: American