Cabernet Braised Beef Short Ribs
Indulge in the ultimate comfort food with these decadent Cabernet Braised Beef Short Ribs, a recipe that transforms simple ingredients into a deeply flavorful, melt-in-your-mouth dish. Slowly braised in a rich combination of Cabernet Sauvignon, beef stock, and aromatic vegetables, these tender short ribs are infused with layers of savory goodness and subtle wine undertones. Perfect for impressing guests or treating yourself to an elevated weeknight dinner, this dish pairs beautifully with creamy mashed potatoes or crusty artisan bread to soak up the luscious, velvety sauce. With its fall-apart texture and bold flavors, this recipe strikes the perfect balance between gourmet flair and homestyle comfort.
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Recipe Information
Ingredients
- 4 pounds beef short ribs, bone-in
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon wine
- 2 cups beef stock
- 6 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 2 tablespoons butter (optional, for a richer sauce)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef short ribs dry with paper towels, then season them evenly with salt and black pepper.
Lightly dredge the short ribs in all-purpose flour, shaking off any excess.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until all sides are deeply browned, about 2-3 minutes per side. Transfer the browned ribs to a plate and set aside.
In the same pot, add the diced onion, chopped carrots, and chopped celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and tomato paste to the vegetables. Stir and cook for another 1-2 minutes until fragrant.
Pour in the Cabernet Sauvignon wine, scraping the bottom of the pot to deglaze and release any browned bits. Simmer for 5 minutes to reduce the wine slightly.
Stir in the beef stock, fresh thyme sprigs, and bay leaves. Bring the mixture to a gentle boil.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
Once cooked, carefully remove the pot from the oven. Skim off any excess fat from the surface of the sauce, if desired.
Optional: For a richer sauce, remove the short ribs from the pot and whisk in 2 tablespoons of butter into the braising liquid until melted and glossy.
Serve the short ribs hot with the braising liquid spooned over the top, alongside mashed potatoes or crusty bread.
Nutrition Facts
Calories |
6483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.0 g | 615% | |
| Saturated Fat | 196.0 g | 980% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1587 mg | 529% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 25.2 g | ||
| Protein | 364.0 g | 728% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 6153 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
