Rosemary & Red Wine Braised Short Ribs

These tender, braised short ribs make cooking the main event at any holiday gathering. A succulent dish that can be easily paired with any of your favorite sides. Ribs can be served intact as individual portions, or removed from the bone and shredded for more of a ragu consistency.

Prep Time: 15 minutes Total Time: 3 hours
Serves
4-6
  • 4 bone-in english cut shortribs (about 10 oz each)
  • 1 tsp kosher salt, divided
  • ½ tsp freshly cracked black pepper
  • 2 tbsp olive oil, divided
  • 1 onion, diced (about 1 cup)
  • 2 tbsp minced garlic
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 cup red wine
  • 1 jar SAUZ Wild Rosemary Marinara
  • 2 cups beef broth, divided
  • 2 bay leaves
  • 1 tbsp cornstarch
  • 2 tbsp finely grated Parmesan cheese
  • 1 tbsp chopped fresh chives

Reccomended sides: Mashed potatoes with steamed or sauteed rapini or roasted carrots

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Prep Time: 15 minutes Total Time: 3 hours
Instructions:
  1. Preheat oven to 350°F. Season ribs all over with ¾ tsp salt and the black pepper.
  2. Heat 1 tbsp oil in a large Dutch oven set over medium heat. Sear ribs for 3 to 5 minutes per side, or until evenly browned and nicely crusted. Remove ribs from Dutch oven and set aside.
  3. Add remaining oil to Dutch oven. Add onion and garlic and cook for 3 to 5 minutes, stirring often, and scraping up any browed bits, until softened. Add in thyme and rosemary and cook for an additional 1 minute, or until fragrant.
  4. Pour in wine, and stir to combine. Simmer for 3 to 5 minutes, or until reduced by half.
  5. Add Wild Rosemary Marinara, 1 cup beef broth, bay leaves, and remaining salt; bring to a simmer.
  6. Return beef ribs and any accumulated juices to Dutch oven. Cover and transfer to preheated oven. Cook for 2 to 2 ½ hours or until meat is very tender and falling off the bone.
  7. Remove ribs and bay leaves from Dutch oven. Return Dutch oven to stove set over medium-low heat. Whisk cornstarch with remaining broth and stir into braising liquid in Dutch oven. Simmer for 2 to 3 minutes, or until smooth, thickened and silky. Remove from heat.
  8. Serve short ribs over mashed potatoes with rapini or carrots, and spoon sauce evenly over top.
  9. Sprinkle evenly with Parmesan cheese and chives for serving.
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