Zinfandel Braised Beef Short Ribs
Indulge in the rich, savory depths of Zinfandel Braised Beef Short Ribs, a slow-cooked masterpiece perfect for elevating any dinner table. Tender beef short ribs are seared to golden perfection, then braised in a luscious blend of Zinfandel wine, aromatic beef stock, and a fragrant medley of fresh herbs and vegetables. This hearty recipe brings together the bold flavors of garlic, tomato paste, and caramelized onions for a melt-in-your-mouth dish that pairs beautifully with creamy mashed potatoes or crusty bread. With just 20 minutes of prep and long, gentle cooking in the oven, these short ribs transform into a one-pot comfort food centerpiece that’s as elegant as it is satisfying. Perfect for cozy family gatherings or special occasions, this slow-braised dish will fill your kitchen with incredible aromas and your guests with rave reviews.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 2 pieces celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups Zinfandel wine
- 2 cups beef stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef short ribs dry with paper towels, then season them evenly with 2 teaspoons of salt and 1.5 teaspoons of black pepper.
Lightly coat the beef short ribs with the flour, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until browned (about 2-3 minutes per side). Remove the ribs from the pot and set aside.
Reduce the heat to medium and add the diced onion, chopped carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened (about 5-7 minutes).
Add the minced garlic and tomato paste to the pot, stirring to coat the vegetables. Cook for 1-2 minutes until fragrant.
Pour in the Zinfandel wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Add the beef stock, bay leaves, and thyme sprigs. Stir to combine and bring the mixture to a simmer.
Return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender and nearly falling off the bone.
Carefully remove the short ribs from the pot and set them aside. Skim any excess fat from the surface of the cooking liquid.
Optional: Transfer the pot to the stovetop and simmer the sauce over medium heat for 10-15 minutes to thicken slightly.
Serve the short ribs hot, spooning the wine sauce and vegetables over the top. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
6779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.0 g | 640% | |
| Saturated Fat | 196.9 g | 985% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 7083 mg | 308% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 26.6 g | ||
| Protein | 379.4 g | 759% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 547 mg | 42% | |
| Iron | 51.7 mg | 287% | |
| Potassium | 7000 mg | 149% | |
*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.
