Main Courses > Meat Dishes > Beef > Braised Short Ribs

Red Wine Braised Short Ribs

Slow-cooked short ribs in a rich red wine sauce, creating a tender and flavorful dish perfect for a special occasion or cozy dinner.

Prep Time
30 minutes
Cook Time
3-3.5 hours
Servings
4-6
Ingredients
  • 2.5 lbs Beef Short Ribs
  • 2 tbsp Olive Oil
  • 1 large, chopped Yellow Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 4 cloves, minced Garlic
  • 2 tbsp Tomato Paste
  • 1 bottle (750ml) Dry Red Wine
  • 4 cups Beef Broth
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 tbsp All-Purpose Flour
  • to taste Salt
  • to taste Black Pepper

Preparing the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and pepper. Dredge the short ribs in flour, shaking off any excess. This helps to create a richer sauce.

Searing the Short Ribs

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.

Sautéing the Vegetables

Add the onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the garlic and tomato paste and cook for another minute, stirring constantly.

Deglazing with Red Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5-7 minutes, allowing the alcohol to evaporate.

Braising the Short Ribs

Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaf. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are very tender.

Finishing the Sauce

Remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Bring the sauce to a simmer over medium heat and cook until slightly thickened, about 10-15 minutes. Season with salt and pepper to taste.

Serving

Return the short ribs to the sauce and heat through. Serve the braised short ribs over mashed potatoes, polenta, or creamy grits. Garnish with fresh parsley, if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Calories: 220
Protein: 20g
Fat: 12g
Carbohydrates: 5g

Other Considerations for Nutrition

This dish is high in protein and iron. Reducing the amount of red wine can decrease the overall calorie count. Serve with vegetables for a balanced meal.

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FAQ

  • Can I use a different type of red wine?

    Yes, you can use a Cabernet Sauvignon, Merlot, or Pinot Noir. Choose a dry red wine that you enjoy drinking.
  • Can I braise the short ribs in a slow cooker?

    Yes, sear the short ribs and sauté the vegetables as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  • How do I store leftovers?

    Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.