Red Wine Braised Short Ribs
Meltingly tender and oh so delicious, red wine braised short ribs are a family favorite. The meat falls right off the bone and the rich sauce is just amazing!
Servings: 5
Ingredients
- 5 pounds bone-in beef short ribs (about 10 short ribs)
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
- ½ cup finely diced onion (1 small onion)
- 1 cup finely diced celery (2 to 3 stalks celery)
- 1 cup finely diced carrots (2 carrots)
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 2 cups dry red wine (we recommend Pinot Noir or Cabernet Sauvignon)
- 1 cup beef broth or stock
- 2 tablespoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh oregano (or ½ teaspoon dried oregano)
- ¼ cup chopped fresh parsley
- Mashed potatoes for serving
Instructions
- Preheat oven to 300ºF.
- Season both sides of short ribs with salt and pepper.5 pounds bone-in beef short ribs , 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper
- In a large Dutch oven, heat oil over medium-high heat. Brown short ribs on all sides, 2 to 3 minutes per side. Work in batches if needed, being careful not to overcrowd the pan. When the short ribs are browned (they won’t be cooked through), transfer to a plate.2 tablespoons olive oil
- Pour off all but about 2 tablespoons of oil/drippings from the pan. Add onions, celery, and carrots to the pan. Cook, stirring frequently, until onions are translucent, about 5 minutes.½ cup finely diced onion, 1 cup finely diced celery , 1 cup finely diced carrots
- Add flour, tomato paste, and garlic and cook, stirring constantly for 2 to 3 minutes.3 tablespoons all-purpose flour, 1 tablespoon tomato paste, 3 cloves garlic, minced
- Stir in wine, broth, balsamic vinegar, and Worcestershire sauce, scraping any brown bits off the bottom of the pan.2 cups dry red wine , 1 cup beef broth or stock, 2 tablespoons balsamic vinegar, 1 teaspoon Worcestershire sauce
- Add short ribs and any accumulated juices back into the pan, nestling into the sauce. Add bay leaf, rosemary, thyme, and oregano. Bring to a simmer over medium-high heat. Cover the pan and transfer it to the oven.1 bay leaf, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 sprig fresh oregano
- Bake for 2 ½ hours or until beef is very tender, falling apart and pulling away from the bones. Carefully transfer short ribs to a clean platter.
- Strain fat from sauce if possible. Return the pan to medium heat and simmer for 8 to 10 minutes, stirring frequently, or until reduced slightly. Taste and season with salt and pepper. Stir in parsley.¼ cup chopped fresh parsley
- Serve in shallow bowls or plates with rims. We recommend serving the ribs with mashed potatoes. Spoon the sauce over the ribs and potatoes.
Notes
- Nutrition information does not include mashed potatoes.
- Storage: Cool ribs in a shallow pan, cover tightly and refrigerate for 3 to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meat choices: If beef short ribs aren't available, a chuck roast, pork shoulder, or lamb shanks can be substituted.
Nutrition
Serving: 2ribs | Calories: 756kcal | Carbohydrates: 14g | Protein: 65g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 195mg | Sodium: 848mg | Potassium: 1526mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4716IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 8mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.