Delicious Braised Short Ribs with Red Wine Gravy and Vegetables
Indulge in the ultimate comfort food with these melt-in-your-mouth Braised Short Ribs with Red Wine Gravy and Vegetables. Slow-cooked in a rich medley of dry red wine, beef broth, garlic, and earthy herbs like thyme and rosemary, these tender beef short ribs are infused with deep, savory flavors. Carrots, celery, and optional potatoes complement the dish, creating a hearty, one-pot meal perfect for cooler evenings or special occasions. The secret to perfection lies in the gentle braising process that locks in flavor while producing a luscious red wine gravy. Serve these fall-off-the-bone short ribs over mashed potatoes, creamy polenta, or alongside crusty bread to savor every drop of the luxurious sauce. Perfect for family dinners or entertaining, this gourmet classic will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 lbs beef short ribs
- 1.5 tsp salt
- 1 tsp black pepper
- 0.25 cup all-purpose flour
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and sliced into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 4 potatoes, halved (optional)
Instructions
Preheat your oven to 350°F (175°C).
Season the short ribs generously with salt and black pepper on all sides.
Lightly coat the short ribs with flour, shaking off any excess.
Heat a large Dutch oven or oven-safe pot over medium-high heat and add the olive oil.
Sear the short ribs on each side until browned, about 3-4 minutes per side. Remove the ribs and set them aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 5 minutes to reduce slightly.
Add the beef broth, bay leaf, thyme sprigs, and rosemary sprig to the pot. Stir to combine.
Return the short ribs to the pot, nestling them into the liquid. Add the potatoes, if using.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Braise in the oven for 2.5 to 3 hours, or until the short ribs are tender and the meat is falling off the bone.
Carefully remove the pot from the oven. Skim off any excess fat from the surface of the liquid.
Discard the bay leaf, thyme sprigs, and rosemary sprig.
Serve the short ribs with the vegetables and ladle the red wine gravy over the top. Enjoy!
Nutrition Facts
Calories |
7286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.9 g | 641% | |
| Saturated Fat | 196.9 g | 985% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 39.5 g | ||
| Protein | 392.4 g | 785% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 705 mg | 54% | |
| Iron | 55.7 mg | 309% | |
| Potassium | 10430 mg | 222% | |
*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.
