Red Wine Braised Short Ribs: Hearty Comfort You'll Crave

Indulge in the rich flavors of Red Wine Braised Short Ribs, a comforting dish perfect for family gatherings.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 ribs

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

3-4 pounds Bone-In Short Ribs Substitute with boneless short ribs for a variation.

For Sautéing

2 tablespoons Olive Oil Feel free to use vegetable oil if preferred.
1 large Onion, diced Shallots are a suitable substitute.
2 stalks Celery, diced Optional.
2 Carrots, diced Parsnips work as a delightful alternative.
3 cloves Garlic, crushed Garlic powder can be used in a pinch.

For the Sauce

2 tablespoons Tomato Paste
2 cups Cabernet Sauvignon Can replace with beef broth for a non-alcoholic twist.
3 cups Beef Broth Vegetable broth is a great alternative.
2 Bay Leaves Remove before serving.
1 sprig Thyme Use dried herbs in smaller amounts if needed.
1 sprig Oregano Use dried herbs in smaller amounts if needed.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Rinse and pat dry the short ribs, then season generously with salt and pepper.
In a Dutch oven, heat olive oil and brown the short ribs for 5-6 minutes on each side.
Sauté diced onion for 8-10 minutes, then add diced celery and carrots, cooking for an additional 3-5 minutes.
Add crushed garlic and tomato paste, cooking for a couple of minutes until caramelized.
Pour in Cabernet Sauvignon, bring to a boil, and reduce until half, about 15-20 minutes.
Stir in the beef broth and return the short ribs to the pot, ensuring they are mostly submerged.
Add bay leaves, thyme, and oregano, cover, and braise in the oven for 2 ½ to 3 hours.
Remove short ribs and cover with foil. Strain the sauce through a fine sieve.
Return the strained sauce to the pot and simmer until thickened, then serve with mashed potatoes or bread.

Nutrition

Serving: 1ribsCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 4mgCalcium: 20mgIron: 3mg

Notes

This recipe is freezer-friendly. Store in airtight containers for up to 4-5 days in the fridge or 3 months in the freezer.

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