Red Wine Braised Short Ribs
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
6
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Calories
421 kcal
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Course
Main Course
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Cuisine
American
Red Wine Braised Short Ribs
Description
This recipe begins by browning beef short ribs in vegetable oil, then cooking chopped onions, celery, carrots, and garlic in the same pot to build flavor. Red wine is added to deglaze and reduce, capturing browned bits from the pan. The ribs and aromatics return to the pot with bay leaves and chicken broth, covered and braised in the oven at 350°F for about 2.5 hours until the meat is fork-tender.
After braising, the ribs and vegetables are removed, and the cooking liquid is skimmed and reduced on the stove to concentrate flavors and thicken the sauce. This slow cooking results in tender meat falling off the bone and a richly flavored, silky sauce.
This dish suits a hearty meal served alongside mashed potatoes or root vegetables. It benefits from careful cooking time adjustments to achieve desired tenderness and sauce thickness.
Tips include extending the braise if meat remains tough, refrigerating overnight to remove excess fat, boiling sauce uncovered to thicken further, and using potato for salt adjustment.
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef short ribs 8 to 10 ribs
- 1 cup onion white, chopped
- 1/2 cup celery chopped
- 1 cup carrot chopped
- 2 teaspoons garlic chopped
- 2 cups red wine dry
- 3 bay leaf
- 4 cups chicken broth
Instructions
- Preheat the oven to 350°F.
- Place a large heavy-bottomed pot over medium-high heat and add the vegetable oil.
- When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan; you may need to brown the ribs in 2 or 3 batches.
- As the ribs finish browning, remove them from the pan and set aside.
- Add the onions, celery, carrots, and garlic to the pan.
- Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pot.
- Add the red wine to the pot to deglaze, and scrape the browned bits from the bottom of the pot with a spoon.
- When the red wine is reduced and begins to thicken, add the vegetables, ribs, bay leaves, and chicken broth.
- Cover the pot with a lid and place it into the heated oven.
- Cook for approximately 2 1/2 hours.
- Strain the ribs and vegetables from the pot, and set them aside.
- Return the liquid to the pot and place over medium-high heat.
- Skim off the excess fat and cook until the liquid is reduced by half.
- Return the vegetables and ribs to the pot.
- Serve along with mashed potatoes, noodles, polenta, or even risotto.
Notes
- If the ribs are tough after 2.5 hours, continue braising in 30-minute increments until tender.
- Refrigerate the braising liquid overnight to solidify and remove excess fat before reheating.
- Simmer the strained sauce uncovered to thicken it to your preferred consistency.
- To reduce saltiness, add a peeled, quartered potato to the sauce during cooking and remove before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 97mg | 32% |
| Sodium | 706mg | 29% |
| Potassium | 934mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3600IU | 72% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 45mg | 5% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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