Red Wine Braised Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
687 kcal
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Course
Main Course
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Cuisine
American
Red Wine Braised Short Ribs
Description
In this recipe, beef short ribs are seasoned and browned to develop a crust, then cooked alongside sliced bacon rendered to crispen, bringing savory depth. Aromatic vegetables including chopped onions, carrots, and minced garlic are softened in the bacon fat, contributing sweetness and complexity. Tomato paste is added to build umami before deglazing the pot with red wine, which is simmered to reduce by half, concentrating its flavors.
The ribs are returned to the pot with the reduced wine, beef broth, crispy bacon pieces, and fresh herbs such as thyme, rosemary, and parsley. Covered and cooked low and slow for two to two and a half hours, the ribs become fall-apart tender with a sauce rich in layers of flavor from the wine, meat, and herbs.
Typically served by spooning the braising liquid and vegetables over the ribs, this dish is a hearty entrée suited to cooler weather or special occasions.
Ingredients
- 6 lices Bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons black pepper freshly cracked
- 2 yellow onion chopped, medium
- 3 carrot chopped, medium
- 6 garlic minced, cloves
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprig
- ¼ cup parsley finely chopped, fresh
Instructions
- Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.
- Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.
- Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.
- Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables become softened.
- Add the garlic and tomato paste and stir together for another minute.
- Add the red wine and simmer for 5 minutes, to reduce the wine by about half.
- Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.
- Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface.
- Enjoy the short ribs over a plate of mashed potatoes (more serving ideas listed above) with a spoonful of sauce. Garnish with fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 11g | 4% |
| Protein | 58g | 116% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 3316mg | 138% |
| Potassium | 1459mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5419IU | 108% |
| Vitamin C | 10mg | 11% |
| Calcium | 75mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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