Red Wine Braised Short Rib
Fall in love with the rich, comforting flavors of Red Wine Braised Short Ribs—a recipe destined to become your go-to for cozy gatherings and indulgent dinners. This dish features luxuriously tender, bone-in beef short ribs slow-braised in a deep, savory blend of dry red wine, beef stock, and aromatic herbs like thyme and rosemary. Enhanced by a mirepoix of onions, carrots, and celery and finished with a touch of velvety butter, the sauce is a masterpiece in itself. Whether served over creamy mashed potatoes, buttery polenta, or hearty roasted vegetables, this oven-braised dish combines gourmet elegance with rustic warmth. Perfect for entertaining or elevating a weeknight meal, these short ribs are a flavor-packed triumph sure to leave everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 2 tablespoons unsalted butter (optional)
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with kosher salt and black pepper, then lightly dust them with all-purpose flour on all sides.
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 8-10 minutes. Work in batches if necessary to avoid crowding the pan. Set the seared short ribs aside.
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the pot. Cook for another 2 minutes, stirring often, until the tomato paste darkens slightly.
Pour in the red wine, scraping the bottom of the pan with a wooden spoon to deglaze and loosen the browned bits. Bring the wine to a simmer and let it reduce by half, about 8-10 minutes.
Return the seared short ribs to the pot. Add the beef stock, fresh thyme sprigs, rosemary sprigs, and bay leaves. The liquid should just cover the short ribs. If necessary, add a bit more stock or water.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
Once cooked, carefully remove the short ribs from the pot and set aside. Discard the herb sprigs and bay leaves. If desired, skim off excess fat from the surface of the sauce.
For a smoother sauce, use an immersion blender to puree the vegetables into the liquid or strain the sauce depending on your preference. For extra richness, stir in unsalted butter.
Serve the short ribs hot, over mashed potatoes, polenta, or alongside roasted vegetables, drizzled with the sauce.
Nutrition Facts
Calories |
6423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.0 g | 613% | |
| Saturated Fat | 191.6 g | 958% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.5 g | ||
| Protein | 365.0 g | 730% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 505 mg | 39% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 6796 mg | 145% | |
*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.
