Red Wine Short Ribs of Beef
Indulge in the ultimate comfort food with these melt-in-your-mouth Red Wine Short Ribs of Beef, a luxurious braised dish that combines tender, fall-off-the-bone meat with a rich, savory sauce. Perfectly seasoned and seared short ribs are slow-cooked with aromatic vegetables, garlic, fresh herbs, and a bold dry red wine, infusing unparalleled depth of flavor into every bite. This recipe is surprisingly easy to prepare yet delivers restaurant-quality results, making it an ideal choice for cozy family dinners or impressing guests at a dinner party. Serve these succulent short ribs over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up the velvety red wine sauce. Prepare to savor a heartwarming dish that's the epitome of indulgence and slow-cooked perfection.
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Recipe Information
Ingredients
- 4 lbs Beef short ribs
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 2 Celery stalks, diced
- 2 Carrot, diced
- 4 Garlic cloves, minced
- 2 tbsp Tomato paste
- 2 cups Dry red wine
- 2 cups Beef broth
- 4 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 2 Bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and black pepper on all sides.
Lightly coat the short ribs with flour, shaking off any excess.
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Sear the short ribs in batches until they are browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
In the same Dutch oven, add the diced onion, celery, and carrot. Cook, stirring occasionally, until softened, about 5-7 minutes.
Add the minced garlic and tomato paste to the vegetables and cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Allow the wine to simmer for 5 minutes to reduce slightly.
Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaves. Stir to combine.
Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.
Bring the pot to a gentle simmer, then cover with a tight-fitting lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
Carefully remove the short ribs from the pot and skim off any excess fat from the surface of the sauce.
If desired, simmer the sauce on the stovetop to thicken further before serving.
Serve the short ribs over mashed potatoes, polenta, or alongside crusty bread, generously topped with the rich red wine sauce.
Nutrition Facts
Calories |
5560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 18649 mg | 811% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 206.0 g | ||
| Protein | 345.3 g | 691% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 728 mg | 56% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 8006 mg | 170% | |
*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.
