The Flight Deck Lounge's Red-Wine Braised Short Ribs Recipe

Red-Wine Braised Short Ribs

Red-Wine Braised Short Ribs

Print Recipe

Ingredients:

8 beef short ribs
⅓ cup all-purpose flour
3 slices bacon, diced
2 tbsp olive oil
1 yellow onion, diced
2 whole carrots, diced
2 celery stalks, diced
2 cups dry red wine
2 cups beef broth
4 sprigs thyme
2 sprigs oregano
Salt and freshly ground black pepper

Instructions:

Preheat oven to 350 degrees Fahrenheit. Season short ribs with salt and pepper, then dredge in flour and set aside.

Heat a large Dutch oven over medium heat. Add bacon and cook until almost crispy and fat is rendered. Remove bacon and set aside, leaving the grease in the Dutch oven.

Add olive oil to the grease in the Dutch oven, and raise heat to high. Brown ribs on all sides, about 1 minute per side. Remove ribs and set aside.

Adjust heat to medium, add onions, carrots, and celery to pan. Cook for 2 minutes, then pour in wine and scrape bottom of pan to release the brown bits. Bring to a boil and cook for an additional 2 to 3 minutes. Add beef broth, 1 teaspoon salt, and pepper, once mixture returns to a boil, add short ribs, thyme, and oregano sprigs to liquid.

Place the lid on the Dutch oven and transfer to the preheated oven. Cook for 2 hours, then reduce heat to 300 degrees Fahrenheit and cook for an additional 30 minutes. Ribs should be fork-tender. Remove pan from oven and strain sauce from pot into a measuring cup.

Serve over polenta and drizzle with sauce.