Red Wine Braised Beef Ribs

Prep Time 15

Cook Time 3 40

Course Comfort, Main Course

Cuisine American, French

3 lbs Beef Ribs or Beef Short Ribs we use bone-in
2 tbsp olive oil
1/2 tsp Creole Seasoning I use Tony's - you can use SALT and PEPPER if you'd rather
1 medium yellow onion diced
1 medium carrot sliced, chopped or diced
1 medium celery stalk sliced
2 tbsp all-purpose flour
4 oz tomato paste
1 tsp herbs de provence
1 tsp minced garlic
3 cups dry red wine I like cabernet sauvignon
2 cups beef broth
2 dried bay leaves
salt and pepper to taste

Preheat oven to 325 degrees.
Remove the membrane (silver skin) by sliding a knife between the skin and the meat and discard this.
Rub the ribs with creole seasoning (can use salt and pepper instead but this is my preference.)
Add the olive oil to the pan and sear the ribs on all side over medium high heat until browned on all sides, then remove from the oil and set aside.
Reduce heat to medium. In the same pan add the onions, carrots and celery and cook until onions are translucent.
Add the minced garlic and cook for about 2 mins more.
Place the ribs back into the pan and sprinkle with ap flour and add the tomato paste.
Stir for about one more minute until the ribs are coated with the flour.
Deglaze the pan with the red wine, stirring constantly.
Add the beef broth and bring to a boil, stir until well-combined and a deep red color.
Add the remaining ingredients and cover with a lid, insert into preheated oven.
Cook for about 2-2.5 hours or until beef is tender, it should easily separate from the bones when touched. VERY IMPORTANT: if they do not come off the bone easily they need more time. If using more than 3 lbs of ribs cooking times may need to be adjusted.
Add any additional salt and pepper as needed before serving.

Keyword beef, beef ribs, beef short ribs, braised beef ribs, braising meat, red wine braised beef ribs