Wine-Braised Short Ribs for Two
Hearty wine-braised short ribs in a savory sauce with a trio of vegetables evoke a classic French beef stew.
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Instructions
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Preheat oven to 300 F.
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Liberally salt short ribs. In a Dutch oven, heat oil over medium-high heat, brown ribs on all sides, then remove and set aside.
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Add onion and diced carrot to the Dutch oven; cook, stirring, until softened. Stir in garlic and cook for 1 minute.
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Stir in tomato paste and cook until lightly browned. Deglaze with wine, scraping up any fond. Bring to a boil for 1 minute, then add beef stock and bay leaf. Return ribs to the pan, ensuring they are mostly submerged; add more stock if needed.
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Cover the Dutch oven and braise in the oven for about 90 minutes, or until meat is tender and separates from bones.
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Remove cooked ribs from sauce and keep warm. Strain sauce, discarding solids, and separate fat. Return defatted sauce to the Dutch oven. (Note: Dish can be refrigerated overnight; separate ribs and sauce, remove fat from sauce before continuing.)
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Bring sauce to a boil over medium-high heat. Add sliced carrot and pearl onions; cook for 6 minutes until tender. If needed, boil to thicken to gravy consistency. Season with pepper and brown sugar as desired. Reduce heat to a bare simmer. If using refrigerated ribs, add them back now and heat for 7-8 minutes.
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Five minutes before serving, add mushrooms and the warmed ribs to the sauce to heat through. Serve.