Darby's Daily Balance

Bone-In Short Ribs Braised in Red Wine

cozy season warmers episode 6 — slow-braised short ribs with red wine and bone broth, served over mashed potatoes.

Ingredients

3½ lbs bone-in short ribs (bone-in short ribs (boneless works too — adjust weight accordingly))
1 head garlic (whole, peeled)
¼ cup avocado oil
2 white onions (small, diced)
4 carrots (peeled and diced)
3 stalks celery (chopped)
1 tbsp Dijon mustard
2 tbsp tomato paste
1 bottle red wine (use one you enjoy drinking)
4 cups beef bone broth
cracked black pepper (generous amount)
¼ cup brown sugar (or coconut sugar)
2 sprigs fresh rosemary
2 sprigs fresh thyme
salt (to taste)

1
Preheat oven to 350°F.
2
Pat short ribs very dry and season with salt and pepper.
3
Heat avocado oil in a large Dutch oven over high heat. Once very hot, sear ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.
4
In the same pot, add onions, carrots, celery, garlic, Dijon mustard, tomato paste, red wine, bone broth, brown sugar, cracked black pepper, rosemary, and thyme. Stir well, scraping up the browned bits.
5
Bring to a gentle boil, then return short ribs to the pot.
6
Cover and transfer to the oven. Braise for about 3 hours, until the meat is fall-apart tender.
7
Remove from oven and serve over mashed potatoes, spooning plenty of sauce on top.

This is a low-effort, high-reward dinner — the longer it cooks, the better it gets.