Red Wine Braised Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 40 mins
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Servings
6
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Red Wine Braised Short Ribs
Description
Red Wine Braised Short Ribs use bone-in beef ribs seasoned and browned before being gently cooked in a red wine and tomato paste-based sauce with flavors contributed by garlic, onion, carrot, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, and fresh thyme. The long, low oven cooking at 300°F breaks down connective tissue, making the ribs tender and flavorful.
The sauce is rich with a balance of acidity from the wine and sweetness from the brown sugar, enhanced by the savoriness of tomato paste and herbs. As the ribs cook covered, the meat becomes fall-off-the-bone tender, and the sauce thickens around them.
This dish serves well as a cozy main, pairing nicely with mashed potatoes, polenta, or crusty bread to soak up the sauce. It is suited for family meals or special occasions where slow-cooked rich flavors are desired.
Adjust salt carefully based on the type used, as recommended. The recipe serves 6 or more depending on portions. A slow cooker version is suggested for an alternate cooking method.
Ingredients
- 3.5-4 pounds beef short ribs bone-in
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- 1 bottle red wine dry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt see note
- black pepper to taste
- 6 prigs thyme fresh
- 2 tablespoons cornstarch
Instructions
- Preheat your oven to 300F.
- Season the short ribs with salt & pepper.
- Add the olive oil to a Dutch over medium heat, and once the pot is hot, sear half the short ribs for about 3-4 minutes/side or until nicely browned. Transfer to a plate and then repeat for the second batch. The ribs may release a lot of fat, and if they do, spoon some of the excess fat out, leaving about 1-2 tablespoons in the pot.
- Add the carrots and onions to the pot and sauté for 6-8 minutes or until they start to lightly brown.
- Stir in the garlic and tomato paste and cook for about a minute.
- Add the red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and thyme to the pot. Give it a stir, scraping up any browned bits from the bottom of the pot, and bring it to a simmer. Add the short ribs in as even of a layer as possible (some will likely stick out and that's ok). Cover and transfer to your oven and cook for 3-3.5 hours (the meat should be falling off the bone).
- Once the ribs are done, skim the fat off the surface (I just use a spoon to do this... don't worry about getting it all). Mix the cornstarch with 2 tablespoons of cold water until you've got a smooth mixture, then stir it into the pot. The sauce should thicken up right away but you can always bring it to a boil on the stove to activate the cornstarch if needed. Give it a taste and season with extra salt & pepper as needed.
Notes
- Adjust the salt amount if you're not using sea or kosher salt; start with less and add more after tasting.
- This recipe yields enough for six or more servings depending on appetite.
- You can prepare this dish using a slow cooker if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 624mg | 26% |
| Potassium | 907mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2753IU | 55% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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