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Red Wine Braised Short Ribs

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.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 6
Calories: 421 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Place a large heavy-bottomed pot over medium-high heat and add the vegetable oil.
  3. 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.
  4. As the ribs finish browning, remove them from the pan and set aside.
  5. Add the onions, celery, carrots, and garlic to the pan.
  6. Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pot.
  7. Add the red wine to the pot to deglaze, and scrape the browned bits from the bottom of the pot with a spoon.
  8. When the red wine is reduced and begins to thicken, add the vegetables, ribs, bay leaves, and chicken broth.
  9. Cover the pot with a lid and place it into the heated oven.
  10. Cook for approximately 2 1/2 hours.
  11. Strain the ribs and vegetables from the pot, and set them aside.
  12. Return the liquid to the pot and place over medium-high heat.
  13. Skim off the excess fat and cook until the liquid is reduced by half.
  14. Return the vegetables and ribs to the pot.
  15. 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

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

% 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.