Red Wine-Braised Short Ribs

The robust flavors of the holiday season come alive in this exquisite Day 5 Advent recipe. Slow-cooked short ribs infused with the richness of red wine and fragrant herbs create a decadent centerpiece worthy of any festive table. Paired with creamy mashed potatoes, this dish embodies comfort and elegance—a true winter warmer.

Yield: 6 Servings 

Ingredients

• 5 lb. bone-in beef short ribs, cut crosswise into 2" pieces
• Kosher salt and freshly ground black pepper
• 3 Tbsp. vegetable oil
• 3 medium yellow onions, chopped
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste
• 750-ml bottle (or 4 mini bottles) dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 sprigs fresh rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-sodium beef stock

Directions

1. Prepare the Short Ribs. Preheat the oven to 350°F. Season the short ribs generously with kosher salt and freshly ground black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in two batches, sear the short ribs on all sides until deeply browned, about 8 minutes per batch. Transfer the short ribs to a plate and pour off all but 3 tablespoons of drippings from the pot.
2. Sauté the Vegetables. Add the onions, carrots, and celery to the Dutch oven. Cook over medium-high heat, stirring frequently, until the onions are browned, about 5 minutes. Stir in the flour and tomato paste, cooking until well combined and deep red, about 2–3 minutes.
3. Deglaze with Wine. Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits. Return the short ribs to the pot along with any juices that have accumulated. Bring the mixture to a boil, then reduce the heat to medium and simmer until the wine is reduced by half, about 25 minutes.
4. Add Herbs and Stock. Add the parsley, thyme, oregano, rosemary, bay leaves, and garlic to the pot. Stir in the beef stock, ensuring the short ribs are mostly submerged. Bring to a boil, cover the Dutch oven, and transfer it to the preheated oven.
5. Braise the Short Ribs. Cook until the short ribs are tender and fall off the bone, about 2–2½ hours. Remove the Dutch oven from the oven and transfer the short ribs to a serving platter.
6. Prepare the Sauce. Strain the cooking liquid into a measuring cup, discarding the solids. Skim the fat from the surface of the sauce and adjust seasoning with salt and pepper to taste. 
7. Serve and Enjoy. Serve the short ribs in shallow bowls over creamy mashed potatoes, spooning the rich, savory sauce over the top. Pair with the "Day 5" Advent Wine for beautiful pairing.