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Malbec Braised Short Rib Root Vegetable

A comforting and hearty dish featuring tender short ribs braised in Malbec wine with root vegetables that create a rich and flavorful experience.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 2200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb bone-in short ribs Select ribs with good meat-to-fat ratio
  • 2 cups Malbec wine Can substitute with any full-bodied red wine
  • 2 cups beef broth Can substitute with vegetable broth for a lighter version
  • 2 pieces carrots, chopped Can be replaced with sweet potatoes for variation
  • 1 piece parsnip, chopped Turnips can be used as a substitute
  • 1 piece onion, chopped
  • 2 tbsp tomato paste
  • a handful fresh thyme Other herbs like rosemary or oregano can be used

Method
 

Preparation
  1. Generously season the short ribs with salt and pepper.
  2. Heat a Dutch oven over medium-high heat and sear the short ribs until browned on all sides for about 8 minutes. Remove and set aside.
  3. In the same pot, add the chopped carrots, parsnip, and onion. Sauté for about 5 minutes until they soften.
  4. Stir in the tomato paste and cook for another minute to enhance the flavors.
Braising
  1. Pour in the Malbec wine and beef broth, scraping the bottom of the pot to release browned bits for added flavor.
  2. Return the seared short ribs to the pot and add fresh thyme.
  3. Cover the Dutch oven with a lid and place it in a preheated oven at 325°F (163°C).
  4. Braise for 2.5 to 3 hours, until the meat is fork-tender and pulls away from the bone.
Serving
  1. Carefully remove the pot from the oven and serve the short ribs with creamy mashed potatoes.
  2. Pair with a glass of Malbec wine for a perfect experience.

Notes

Storage: Keep in the fridge for up to 3 days in an airtight container. Can be frozen for up to 3 months. Reheat using low heat on the stovetop or microwave.