Braised Beef Short Ribs in Red Wine Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
5
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Calories
545 kcal
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Course
Main Course
Braised Beef Short Ribs in Red Wine Sauce
Description
The Braised Beef Short Ribs in Red Wine Sauce recipe centers on well-marbled bone-in short ribs seasoned and browned to lock in flavor. Vegetables such as onion, celery, carrot, and garlic are cooked in the same pot to build a base, followed by tomato paste and dry red wine. Beef stock and herbs like thyme and bay leaf add richness and aroma. The ribs are submerged in this liquid and slow roasted at a low temperature for about three hours until the meat is tender enough to separate easily with forks.
The resulting sauce is strained to remove solids and reduced if needed until syrupy with a concentrated taste. The final dish balances hearty beef with the acidity and depth of red wine and vegetable flavors. The slow braise breaks down connective tissues to yield succulent meat while infusing the sauce with robust aromas.
This dish suits special meals where a comforting protein is desired. It pairs well with starchy sides like mashed potatoes or polenta to soak up the sauce. Rosemary or other fresh herbs can accent when serving. Cooking notes suggest suitable substitutions such as other slow-cooking cuts of beef and alternatives for red wine, accommodating various kitchen setups and ingredient availability.
Hints within the instructions guide slow cooker, pressure cooker, and stovetop options, highlighting flexibility. Monitoring liquid levels and meat doneness ensures optimal texture and flavor, with extra tips on trimming sauce fat or removing bones for presentation.
Ingredients
- 5 - 6 beef short ribs , 300-400g/10-14oz each (Note 1)
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp olive oil
- 3 garlic crushed, cloves
- 1 onion chopped (brown, yellow or white, large
- 2 celery chopped, ribs
- 2 carrot chopped
- 2 tbsp tomato paste
- 2 cups (500ml) red wine Note 2, dry
- 2 cups (500ml) beef stock or broth, low sodium
- 2 thyme optional, sprigs
- 2 bay leaf
Instructions
- Preheat oven to 160°C/325°F.
- Sprinkle beef all over with salt and pepper.
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
- Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
- Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
- Add tomato paste and cook for 1 minute.
- Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
- Return beef into liquid, arranging them so they are submerged (Note 3).
- Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
- Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
- Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
- Place beef on serving plate, spoon over sauce. Serve!
Notes
- Use about 300g (10oz) bone-in short ribs per serving; adjust sauce quantity accordingly.
- Full-bodied dry red wines like Cabernet Sauvignon or Merlot work well; no need for expensive bottles.
- For a non-alcoholic version, substitute red wine with a mix of beef broth, water, and Worcestershire sauce.
- The liquid should cover the meaty side of the ribs; add water if necessary and reduce sauce after cooking if too thin.
- Alternative cooking methods include stovetop simmering, slow cooker, pressure cooker, and Instant Pot, with detailed timing variations.
- Straining and reducing the sauce concentrates flavors and removes vegetable solids, but is optional based on preference.
- Let fat rise on top of sauce after cooking and skim off to reduce greasiness if desired.
- Remove bones carefully to keep meat intact for a refined presentation if preferred.
- Nutrition estimates assume all sauce is consumed; allowances should be made if fat or sauce is discarded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545cal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1101mg | 46% |
| Potassium | 1319mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4265IU | 85% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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