Red Wine and Garlic Braised Short Ribs
These braised beef short ribs are melt-in-your-mouth tender, and the sauce has a deep, rich flavor which makes this an all-star dish. It plates beautifully with fresh herbs and can be served with mashed potatoes, polenta, or mashed cauliflower.
Tip:To speed up prep even more for this meal, you can use pre-cut or frozen onions, celery, and carrots.
- Contains Wheat
Ingredients
- 3 pounds beef short ribs
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 tablespoons canola oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled, chopped
- 2 celery ribs, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 head of garlic, top trimmed to expose cloves
- Handful of herbs (thyme, oregano, rosemary, parsley)
- 1 bay leaf
- Silicone tongs
Instructions
Step 1
Preheat oven to 350˚F.
Step 2
Season ribs with salt and pepper. Heat oil in Ninja PossiblePot over high heat. Add the ribs to the pot and sear on each side for 3 to 4 minutes, or until evenly brown on all sides. Remove ribs from the pot and set aside.
Step 3
Add the onions, carrots, and celery to the pot. Cook for 5 minutes, or until onions soften, stirring occasionally and scraping the bottom of the pan to release any brown bits from searing the rib meat.
Step 4
Add flour and tomato paste to the pot and mix until fully combined, cooking for 3-4 minutes.
Step 5
Add short ribs and any of the juices back into the pot. Add wine, beef stock, herbs, bay leaf, and garlic with exposed cloves facing up. Bring to a boil, then cover pot with lid and transfer to the oven.
Step 6
Cook until the short ribs are tender and fall off the bone, about 2 hours.
Step 7
When cooking is complete, remove short ribs from oven and serve immediately.