Cabernet Braised Beef Ribs Rich and Flavorful Recipe

Ingredients

• 4 pieces beef short ribs
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup unsweetened grape juice
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 2 pieces carrots, chopped
• 2 stalks celery, chopped
• for garnish fresh parsley, chopped

Instructions

1. Prep the Ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the ribs in batches, searing them for about 3-4 minutes on each side until nicely browned. Remove and set aside.
3. Sauté Aromatics: In the same pot, reduce the heat to medium. Add diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot: Pour in the grape juice, scraping up any brown bits stuck to the bottom of the pot. Allow it to simmer for about 3-5 minutes to reduce slightly.
5. Add the Remaining Ingredients: Stir in the beef broth, tomato paste, balsamic vinegar, thyme, smoked paprika, carrots, and celery, mixing well.
6. Return the Ribs: Carefully place the seared beef ribs back into the pot. Ensure they're submerged in the liquid as much as possible.
7. Braise: Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 3 hours, until the meat is tender and falling off the bone.
8. Final Touches: Once cooked, remove the ribs from the pot and strain the braising liquid if desired, then return it to the heat for a few minutes to reduce further if thicker sauce is preferred. Adjust seasoning with salt and pepper to taste.
9. Serve: Plate the ribs, drizzle with the sauce, and garnish with freshly chopped parsley.