Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving
Ingredients: 6 slices Bacon; 5 pounds beef short rib; 2 tablespoons kosher salt; 2 teaspoons freshly cracked black pepper; 2 medium yellow onions; 3 medium carrots; 6 garlic cloves; 2 tablespoons tomato paste; 2 cups red wine; 4 cups beef broth; 2 thyme sprigs; 2 rosemary sprig; ¼ cup finely chopped fresh parsley

User Reviews

5.0

60 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
6
Calories
687 kcal
Course
Main Course
Cuisine
American

Red Wine Braised Short Ribs

Heather Dixon

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These braised short ribs always hit the spot for a savory, ultra-comforting dinner. Bonus - they're super easy to make!

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Ingredients

Servings

6 slices Bacon
5 pounds beef short rib
2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper
2 medium yellow onions chopped
3 medium carrots chopped
6 garlic cloves minced
2 tablespoons tomato paste
2 cups red wine
4 cups beef broth
2 thyme sprigs
2 rosemary sprig
¼ cup finely chopped fresh parsley

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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

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Calories 687kcal (34%) Carbohydrates 11g (4%) Protein 58g (116%) Fat 37g (57%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 177mg (59%) Sodium 3316mg (138%) Potassium 1459mg (42%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5419IU (108%) Vitamin C 10mg (11%) Calcium 75mg (8%) Iron 7mg (39%)

Nutrition 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%