Red Wine Braised Short Ribs in Dutch Oven
Fall-apart tender bone-in short ribs cooked in a non-alcoholic, richly flavored Dutch oven sauce. A low-and-slow oven method develops deep savory notes and a glossy, thickened meat sauce without alcohol.
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds bone-in short ribs
- Salt and pepper, to taste
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 cups non-alcoholic Cabernet-style red wine substitute
- 6 quarts water or beef broth
- 1 tablespoon dried thyme
- 1 bay leaf
- 1/2 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 300°F (150°C).Heat oil in Dutch oven over medium-high. Season ribs with salt and pepper, sear 3-4 minutes per side. Remove and set aside.
- Cook onion, celery, and carrots in same pot until softened, 5-7 minutes. Add garlic, tomato paste, and cook 2 minutes.
- Pour in non-alcoholic red wine substitute, stir to deglaze pot. Return seared ribs to pot. Add water/broth and herbs.
- Cover tightly, transfer to oven. Braise 2 1/2-3 hours until ribs are tender and sauce is thickened.
- Remove ribs, skim fat from sauce. Simmer uncovered 15-20 minutes to thicken. Garnish with parsley before serving.
Notes
Use a Dutch oven with tight seal for optimal moisture retention
For richer flavor, substitude 1 cup of water with tomato sauce
Wait 10 minutes before slicing to allow meat to set
Leftovers stay vibrant in airtight fridge for 3-4 days
For richer flavor, substitude 1 cup of water with tomato sauce
Wait 10 minutes before slicing to allow meat to set
Leftovers stay vibrant in airtight fridge for 3-4 days
Nutrition
Serving: 6gCalories: 520kcalCarbohydrates: 15gProtein: 42gFat: 36gSaturated Fat: 12gCholesterol: 140mgSodium: 540mgFiber: 3gSugar: 8g
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