Bolstered by a flavorful sauce, these hearty short ribs are braised with red wine, garlic, and fresh herbs.
Wine-Braised Short Ribs
Makes 2 servings
- 4 beef short ribs, cut 2 inches thick (about 2 pounds)
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 8 to 10 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 2 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 1 small yellow onion, quartered
- 3 cloves garlic
- 1 tablespoon lemon juice
- 4 tablespoons unsalted butter
- Garnish: fresh thyme
- Preheat oven to 325°.
- Sprinkle short ribs with salt and pepper. Let sit at room temperature for 30 minutes. Tie thyme and rosemary sprigs together with kitchen twine.
- In a medium ovenproof skillet, heat oil over medium-high heat. Add short ribs, and cook until browned, for 1 to 2 minutes on each side. Remove short ribs from pan and set aside. Reduce heat to medium and add flour. Cook, stirring constantly, until flour is fragrant, about 2 to 3 minutes. Whisk in broth and wine. Add short ribs to pan with onion, garlic, and herb bundle. Cover and bake until meat is very tender, about 1 hour and 30 minutes to 2 hours.
- Remove short ribs from pan and set aside. Discard onion, garlic, and herb bundle.
- Bring remaining sauce in pan to a boil over medium-high heat. Add lemon juice. Cook, whisking constantly, until sauce is reduced by two-thirds and is thickened, about 20 to 25 minutes. Whisk in butter until fully incorporated.
- Arrange short ribs on serving plate and serve with pan sauce. Garnish with fresh thyme, if desired.
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