Red wine-braised short ribs are the epitome of comfort and elegance. Slow-cooked to tender perfection, these ribs are infused with the deep, rich flavors of red wine, aromatic herbs, and savory vegetables.
6 Start by preheating your oven to 350°F. Dice celery, carrots, and onion, and slice a head of garlic in half. Set everything aside.
7 Generously season the short ribs with Nature Seasoning and drizzle them with a bit of cooking oil. In a oiled Dutch oven over medium heat, sear the short ribs on all sides until golden brown, then set them aside.
8 Add the carrots, celery, and onions. Sauté for 3-5 minutes until they’re slightly softened and fragrant.
9 Stir in tomato paste, followed by red wine and beef broth. Let it simmer for about 5 minutes before returning the short ribs to the pot.
10 Tuck in fresh thyme, rosemary, sage, and the halved garlic bulb. Cover the pot and transfer it to the oven to braise for 2.5 hours.
Making Red Wine Gravy
11 Once the ribs are done, remove them from the pot and add 1.5 cups of the braising liquid to a saucepan. Whisk in flour and simmer until the sauce thickens into a rich gravy.
12 Serve the tender short ribs over creamy mashed potatoes, spoon the velvety gravy over the top, garnish with fresh chives, and ENJOY!
