Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 3 pounds beef short ribs; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 cup chopped onion; 1 cup chopped carrot; ½ cup chopped celery; 3 cloves garlic; 1 tablespoon tomato paste; 1 15 ounce can whole tomatoes; 1 cup red wine; 2 cups beef broth; 2 tablespoons fresh minced rosemary; 1 tablespoon fresh thyme; 2 bay leaves

User Reviews

5.0

225 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6
Calories
376 kcal
Course
Main Course
Cuisine
Italian

Red Wine Braised Short Ribs

Iris Warren

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These red wine braised short ribs are slow cooked on the stove to create the ultimate fall-off-the-bone, tender and meaty comfort food meal.

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Ingredients

Servings

3 pounds beef short ribs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
3 cloves garlic , minced or pressed
1 tablespoon tomato paste
1 15 ounce can whole tomatoes
1 cup red wine
2 cups beef broth
2 tablespoons fresh minced rosemary , divided
1 tablespoon fresh thyme , or 1 teaspoon dried
2 bay leaves

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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.

Notes

This recipe can be cooked 1-2 days before serving. To serve, reheat over medium-low heat, covered, until warmed through.

Nutrition Information

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Calories 376kcal (19%) Carbohydrates 8g (3%) Protein 33g (66%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Cholesterol 98mg (33%) Sodium 645mg (27%) Potassium 863mg (25%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3723IU (74%) Vitamin C 7mg (8%) Calcium 56mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 376 kcal

% 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%