Spice and Wine Braised Short Ribs
Indulge in the ultimate comfort food experience with these Spice and Wine Braised Short Ribs, a luxurious meal perfect for cozy dinners or special occasions. Tender, fall-off-the-bone beef short ribs are slow-braised in a rich medley of dry red wine, beef stock, and aromatic spices like paprika, cumin, and a hint of cinnamon, creating a deeply flavorful and slightly smoky sauce. A fragrant base of caramelized vegetables and tomato paste enhances every bite, while the long, slow cooking time in a Dutch oven ensures unparalleled tenderness. Serve these savory short ribs over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up the irresistible sauce. Ideal for entertaining, this dish is a show-stopping centerpiece that tastes as impressive as it looks.
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Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, cut into 1-inch chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Pat the short ribs dry with paper towels and season generously with the salt and pepper. Dust the short ribs with the flour, shaking off any excess.
Step 3
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are deeply browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the short ribs and set aside.
Step 4
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Step 5
Add the minced garlic and tomato paste to the pot and cook for 1-2 minutes, stirring frequently, until the tomato paste is slightly caramelized.
Step 6
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate the browned bits. Bring to a simmer and let the wine reduce by half, about 10 minutes.
Step 7
Add the beef stock, bay leaves, thyme sprigs, paprika, cumin, and cinnamon. Stir well to combine.
Step 8
Return the short ribs to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Step 9
Braise the short ribs in the oven for 2.5-3 hours, or until the meat is tender and falling off the bone. Check halfway through cooking and add more beef stock if needed to keep the ribs partially submerged.
Step 10
Once done, remove the pot from the oven and discard the bay leaves and thyme sprigs. Skim off any excess fat from the top of the braising liquid if desired.
Step 11
Serve the short ribs hot, spooning the rich sauce over top. Pair with creamy mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (3386.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6389.6 |
| Total Fat 471.6g | 0% |
| Saturated Fat 179.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1451.5mg | 0% |
| Sodium 4680.0mg | 0% |
| Total Carbohydrate 75.5g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 24.8g | |
| Protein 365.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 537.0mg | 0% |
| Iron 49.0mg | 0% |
| Potassium 6887.4mg | 0% |
Source of Calories