5 from 225 votes
Red Wine Braised Short Ribs
Red Wine Braised Short Ribs are slow-cooked beef ribs seared and simmered in a tomato, red wine, and herb broth, producing tender meat in a rich, flavorful sauce. Root vegetables and aromatics help build depth, making it a satisfying main course ideal for hearty dinners.
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
6
Calories:
376 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 376
% 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.