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Red Wine-Braised Short Ribs

While you can enjoy this dish the same day you make it, it improves (and is easier to work with) after an overnight rest. Use kosher wine for a Passover-friendly main. To reheat, skim the fat from the strained and cooled sauce as described in the recipe and heat the June Oven to 300°F on the Bake setting. Transfer the short ribs and sauce to a baking pan, cover tightly, and heat in the June until warmed through, 1-2 hours depending on the size of the ribs.

Prep Time — 25 min
Cook Time — 6 hours
Servings — 6
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Ingredients

4 pounds bone-in beef short ribs

1 tablespoon salt

½ teaspoon black pepper

1 tablespoon canola oil

1 yellow onion

2 celery ribs

2 carrots

1 teaspoon salt

1 tablespoon tomato paste

2¼ cups red wine

1 bay leaf

12 sprigs parsley

10 sprigs thyme

1 halved garlic bulb

⅓ cup chopped parsley

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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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

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