Red Wine Braised Briarpatch Black Angus Short Ribs
Made with Briarpatch beef, it is a favorite around our table.
Ingredients
4 to 5 lbs Briarpatch Black Angus Short Ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
Directions
Pat the Briarpatch Black Angus Short Ribs dry and season generously on all sides with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs until deeply browned on all sides. Remove and set aside.
Reduce the heat to medium. Add onion, carrots, and celery to the pot, scraping up the browned bits from the bottom. Cook until softened and lightly caramelized, about 8–10 minutes. Stir in garlic and tomato paste and cook for 1–2 minutes until fragrant.
Pour in the red wine, stirring to deglaze the pot. Let simmer for a few minutes to slightly reduce. Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, nestling them into the liquid.
Cover and transfer to a 325°F oven. Braise for 2½ to 3 hours, turning ribs once halfway through, until the meat is fork-tender and pulling away from the bone.
Remove herbs and bay leaves. Skim excess fat if desired. Serve the short ribs spooned with sauce over mashed potatoes or your favorite winter side.
This Patch to Plate recipe is inspired by a Red Wine Braised Short Ribs recipe originally published by Bon Appétit. We’ve adapted it to reflect our farm, our beef, and the way we cook and gather around the table at Briarpatch Farms.
