Red Wine Braised Short Ribs with Fingerlings Potatoes
Indulge in the ultimate comfort food with these rich and flavorful Red Wine Braised Short Ribs with Fingerling Potatoes. Tender, fall-off-the-bone beef short ribs are slow-cooked in a luxurious blend of red wine, beef broth, and aromatic herbs, creating a deeply savory and sophisticated dish. Paired with buttery fingerling potatoes, this recipe is a cozy, restaurant-quality meal perfect for dinner parties or special occasions. Searing the beef enhances its depth of flavor, while the slow braise ensures melt-in-your-mouth tenderness. Garnished with fresh parsley and served with a drizzle of the luscious braising liquid, this hearty dish is the epitome of comfort and elegance. Perfect for fans of slow-cooked beef recipes, wine-infused sauces, and gourmet home cooking, these short ribs will be the highlight of any table.
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Recipe Information
Ingredients
- 4 pieces (about 3-4 pounds) Bone-in beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large, diced Yellow onion
- 2 large, diced Carrots
- 2 diced Celery stalks
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 2 cups Dry red wine
- 2 cups Beef broth
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 Bay leaf
- 1.5 pounds Fingerling potatoes
- 2 tablespoons Butter
- 2 tablespoons, for garnish Chopped fresh parsley
Instructions
Season the short ribs generously on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 2-3 minutes on each side until golden brown. Work in batches if needed to avoid overcrowding. Set the seared short ribs aside.
In the same Dutch oven, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the vegetables and cook for another 2 minutes, stirring to combine and allow the tomato paste to deepen in color.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 5 minutes to reduce slightly.
Stir in the beef broth, fresh thyme, rosemary, and bay leaf. Return the short ribs to the pot, arranging them so they're mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (163°C). Cook for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.
About 30 minutes before the short ribs are finished, prepare the fingerling potatoes. Bring a large pot of salted water to a boil and add the potatoes. Cook for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Add the butter and a pinch of salt and toss until the potatoes are coated in the melted butter. Keep warm.
Once the short ribs are done, carefully remove them from the pot and set aside. Skim excess fat from the surface of the cooking liquid, then simmer the liquid on the stovetop over medium heat for 10 minutes to thicken slightly.
Serve the short ribs over the buttery fingerling potatoes, spooning the braising liquid over the top. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
7070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.4 g | 634% | |
| Saturated Fat | 192.9 g | 964% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1517 mg | 506% | |
| Sodium | 8555 mg | 372% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 34.1 g | ||
| Protein | 379.3 g | 759% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 734 mg | 56% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 10952 mg | 233% | |
*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.
