Description
Braised Short Ribs with Red Wine Sauce is a rich, comforting dish featuring tender, slow-cooked beef short ribs in a savory, aromatic red wine sauce. It’s an impressive yet approachable meal perfect for cozy dinners or entertaining.
Ingredients
- 3–4 lbs bone-in beef short ribs
- Salt, to taste
- Black pepper, to taste
- 1/4 cup all-purpose flour (for dusting)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs with salt and pepper. Lightly dust with flour.
- Heat olive oil in a Dutch oven over medium-high heat. Sear ribs until browned on all sides. Remove and set aside.
- Sauté onion, carrot, and celery in the same pot until softened and golden, about 5–7 minutes.
- Add garlic and tomato paste; cook for 1 minute, stirring constantly.
- Pour in red wine, scraping up browned bits. Simmer for 10 minutes to reduce slightly.
- Return ribs to the pot. Add beef broth, thyme, rosemary, and bay leaf. Bring to a simmer.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until ribs are fork-tender.
- Remove ribs and strain sauce if desired. Simmer sauce on stovetop to reduce further if needed. Serve sauce over ribs.
Notes
- Add mushrooms or a splash of balsamic vinegar for extra depth.
- Use lamb shanks or chuck roast as alternative meats.
- Stir in a little dark chocolate or Dijon mustard for richness.
- Great served over mashed potatoes, polenta, or with crusty bread.
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 560
- Sugar: 4g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
