If you're looking for the perfect slow-cooker recipe on a cold and blustery day, look no further than this Garlic Braised Short Ribs with Red Wine Recipe.
Garlic Braised Short Ribs with Red Wine
Blackberry Ridge FarmsShare
Garlic Braised Short Ribs with Red Wine
Rated 4.3 stars by 6 users
Category
Braise
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
4 hours
Perfect for a cold winter's day, fall dinner, or other brisk night, the warmth of this meal is sure to feed your soul!
Author:Blackberry Ridge Farms
Ingredients
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2 tablespoons vegetable oil
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5 pounds bone-in short ribs
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Salt and pepper to taste
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2 large heads garlic, halved crosswise
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1 onion, chopped
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4 ribs celery
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2 medium carrots, chopped
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3 tablespoons tomato paste
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2 cups dry red wine
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2 cups beef stock or bone broth
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4 sprigs thyme
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1 cup parsley, coarsely chopped
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½ cup finely chopped chives
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1 tablespoon finely grated lemon zest
Directions
Preheat oven to 275 degrees F.
Heat oil in large Dutch oven over medium high heat. Season short ribs on all sides with salt and pepper and brown on all sides in Dutch oven. Remove short ribs and set aside.
Reduce heat to medium, add garlic and cook until golden brown. Add onion, celery, and carrots and season with salt and pepper. Toss to coat and cook until softened. Add tomato paste and stir to coat until caramelized.
Add red wine and simmer, 2 to 3 minutes. Stir in beef stock and thyme. Return short ribs to pot until barely submerged. Bring to a simmer and then transfer to oven.
Cook 3.5 to 4 hours, until tender and shreddable with fork. Remove from pot and season with parsley, chives, lemon zest. Reduce sauce and pour over. Serve and enjoy!