Red Wine Braised Short Ribs
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
376 kcal
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Course
Main Course
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Cuisine
Italian
Red Wine Braised Short Ribs
Description
This recipe begins by seasoning beef short ribs with salt and pepper and searing them in a heavy pot so they develop a deep brown crust. Vegetables such as onion, carrot, celery, and garlic are sautéed next to add sweetness and complexity. Tomato paste is cooked briefly to remove its raw taste, then crushed canned tomatoes, red wine, beef broth, and herbs like rosemary, thyme, and bay leaves are added to create a savory braising liquid.
The ribs return to the pot and simmer, first covered then uncovered, for a total of about three hours, gently breaking down collagen into tender meat. The reduced liquid becomes a thickened sauce, rich with concentrated flavors from wine, tomato, and herbs.
This dish suits elegant dinners served alongside mashed potatoes, polenta, or root vegetable sides to soak up the sauce. The braised ribs offer a balance of robust, nuanced flavors with fork-tender texture from long cooking.
It can be prepared one to two days in advance to allow flavors to develop further. Reheating gently over medium-low heat while covered preserves moisture and texture.
Ingredients
- 3 pounds beef short ribs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrot chopped
- ½ cup celery chopped
- 3 cloves garlic , minced or pressed
- 1 tablespoon tomato paste
- 1 ounce tomato whole, canned
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons rosemary divided, fresh, minced
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- 2 bay leaf
Instructions
- Season the short ribs with kosher salt and pepper. Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
- Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste. Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can. Add the red wine, beef broth, 1 ½ tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 ½ hours, then uncover and simmer for another 1 ½ hours. The liquid will have reduced and thickened, and the meat should fall off the bone.
- Spoon off any extra fat from the sauce, and serve with mashed potatoes, polenta, or pasta.
Notes
- You can cook this dish one or two days ahead and reheat over medium-low heat, covered, to preserve tenderness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 98mg | 33% |
| Sodium | 645mg | 27% |
| Potassium | 863mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3723IU | 74% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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