Wine Braised Boneless Short Ribs
Experience the ultimate comfort food with these tender, flavorful Wine Braised Boneless Short Ribs. Perfectly seasoned and slow-cooked to perfection, this recipe combines rich dry red wine, hearty beef stock, and aromatic vegetables like onions, carrots, and celery to create a deeply satisfying dish. Enhanced with garlic, tomato paste, and fresh herbs like thyme and bay leaves, the short ribs are nestled in a luscious braising liquid and oven-cooked until melt-in-your-mouth tender. Ideal for cozy dinners or entertaining guests, these short ribs pair beautifully with mashed potatoes, creamy polenta, or crusty bread to soak up the velvety sauce. Whether you're a seasoned cook or looking to impress with a restaurant-quality meal, this recipe is a celebration of bold flavors and simple elegance.
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Recipe Information
Ingredients
- 4 pounds Boneless short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, chopped
- 3 medium Carrots, peeled and cut into 1-inch pieces
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 cups Beef stock
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme sprigs
Instructions
Preheat your oven to 325°F (160°C).
Pat the boneless short ribs dry with paper towels, then season generously with salt and pepper on all sides.
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Work in batches if necessary. Remove the browned ribs and set aside.
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and tomato paste to the pot, stirring for 1-2 minutes until the tomato paste darkens slightly.
Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
Add the beef stock, bay leaves, and thyme sprigs to the pot. Stir to combine.
Return the seared short ribs to the pot, nestling them into the braising liquid and vegetables. Ensure the liquid reaches about halfway up the short ribs.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
Carefully remove the pot from the oven. Discard the bay leaves and thyme sprigs. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the wine-braised short ribs with the sauce spooned over the top. They pair well with mashed potatoes, polenta, or crusty bread for soaking up the rich sauce.
Nutrition Facts
Calories |
5360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.9 g | 501% | |
| Saturated Fat | 149.6 g | 748% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 8050 mg | 350% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 19.7 g | ||
| Protein | 338.4 g | 677% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 6576 mg | 140% | |
*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.
