Description
Indulge in the rich, tender Opera Red Wine Braised Short Ribs – a mouthwatering dish that’s ready in just 1 hour.
Ingredients
Scale
- 3 pounds beef short ribs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
- Pat the short ribs dry and season them all over with salt and pepper.
- Sear the short ribs in the hot oil until browned on all sides, about 3-4 minutes per side. Transfer the seared ribs to a plate.
- Add the onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Add the garlic and cook for 1 minute, until fragrant.
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the beef broth, bay leaves, and thyme sprigs. Bring the liquid to a simmer.
- Return the seared short ribs to the pot, cover, and transfer to the preheated oven.
- Braise the short ribs in the oven for 1 hour, or until the meat is very tender and falling off the bone.
- Remove the pot from the oven and let the short ribs rest for 10 minutes.
- Discard the bay leaves and thyme sprigs. Serve the braised short ribs warm, with the rich cooking liquid spooned over the top.
Notes
- This dish pairs well with mashed potatoes or crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: Opera Red Wine Braised Short Ribs