Red Wine-Braised Short Ribs
Ingredients
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4 pounds bone-in beef short ribs
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1 tablespoon salt
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½ teaspoon black pepper
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1 tablespoon canola oil
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1 yellow onion
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2 celery ribs
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2 carrots
Tools
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tongs
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strainer
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paper towels
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medium bowl
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wooden spoon
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measuring spoons
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June Pan
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liquid measuring cup
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saute pan
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covered casserole dish
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slotted spoon
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fat separator
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June Oven
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Preferences
Season the beef
Pat the beef short ribs dry with paper towels and season on all sides with salt and pepper.
4 pounds bone-in beef short ribs
1 tablespoon salt
½ teaspoon black pepper
paper towels
measuring spoons
Brown the beef
Heat the oil in a large saute pan over medium-high heat until shimmering. Working in batches, add enough beef to create an even layer in the pan without any pieces overlapping. Brown the beef on all sides. Remove with tongs or a slotted spoon and transfer to a covered casserole dish. Repeat until all beef is browned.
1 tablespoon canola oil
saute pan
tongs
covered casserole dish
Add the vegetables
If necessary, pour or skim off all but 1 tablespoon of fat from the pan. Add the onion, celery, carrots and salt and cook, stirring occasionally, until the vegetables are just beginning to soften, 4-5 minutes.
onion pieces
celery pieces
carrot pieces
1 teaspoon salt
wooden spoon
Add the tomato paste
Add the tomato paste to the vegetables. Stir to combine and allow the tomato paste to color slightly, 1-2 minutes.
1 tablespoon tomato paste
Add the herbs and wine
Add the wine, bay leaf, parsley and thyme to the vegetables. Scrape up any brown bits from the bottom of the pan with a spoon. Bring to a boil.
1 bay leaf
2¼ cups red wine
10 sprigs thyme
12 sprigs parsley
liquid measuring cup
Finish the braising liquid
Transfer the liquid and vegetables to the casserole dish. Add the halved garlic head and cover. Set cooking preferences using the button below.
1 halved garlic bulb
Slow cook the short ribs
Place the casserole dish on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 6 hours on Low or 4 hours on High. June will notify you when the ribs are ready.
June Oven
Remove the short ribs
Take the short ribs out of the June Oven and carefully remove the casserole lid. With a slotted spoon or tongs, remove the short ribs from the casserole and place them on the June Pan. Season with salt to taste, if desired.
June Pan
slotted spoon
Strain and skim liquid, reserving vegetables
Place a fine-mesh strainer over a bowl. Pour the cooking liquid through the strainer. Discard the garlic halves, herb stems and bay leaf. Add the drained vegetables to the June Pan with the short ribs. If serving the same day, skim off fat with a spoon or use a fat separator before drizzling the braising liquid over the short ribs. (If serving later, add short ribs and vegetables back to the strained sauce and cool completely before covering and refrigerating up to 5 days. Skim off congealed fat layer before reheating and serving.)
strainer
medium bowl
fat separator
Garnish and serve
To serve, transfer short ribs and vegetables to plates or a platter, drizzle with skimmed sauce and garnish with parsley.
⅓ cup chopped parsley