Red Wine Braised Short Ribs
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
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
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Succulent beef short ribs slowly braised in red wine until fall-off-the-bone tender. This restaurant-quality dish creates a rich, flavorful sauce perfect for spooning over mashed potatoes or creamy polenta. Impressive enough for special occasions yet simple enough for a cozy weekend meal.
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Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef short ribs 8 to 10 ribs
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 2 teaspoons chopped garlic
- 2 cups dry red wine
- 3 bay leaves
- 4 cups chicken broth
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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
- Tough meat? You likely need more cooking time. Return to the oven for 30-minute increments until fork-tender.
- Too much fat? Refrigerate overnight and remove the solidified fat layer before reheating.
- Thin sauce? After removing the meat, boil the sauce uncovered until it reaches your desired consistency.
- Too salty? Add a peeled, quartered potato to absorb excess salt, then remove before serving.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
7g
(2%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Cholesterol
97mg
(32%)
Sodium
706mg
(29%)
Potassium
934mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3600IU
(72%)
Vitamin C
14.2mg
(16%)
Calcium
45mg
(5%)
Iron
4.4mg
(24%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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