Red Wine Braised Short Ribs

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Pat ribs dry with paper towels and season with salt and pepper on all sides.

3. 3

   Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.

4. 4

   Add the ribs and brown on all sides.

5. 5

   Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute.

6. 6

   Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup.

7. 7

   Add the ribs and any juices they have released back to the pot along with the stock.

8. 8

   Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.

9. 9

   Transfer the ribs to a plate and tent with foil to keep warm.

10. 10

    Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.

11. 11

    Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.

12. 12

    Remove from the heat and whisk in the remaining 1 tablespoon of butter.

13. 13

    Taste for seasoning and adjust, if necessary.

14. 14

    Transfer the ribs and sauce to a serving dish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.