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Red Wine Braised Beef Short Ribs

Tender Red Wine Braised Beef Short Ribs for Ultimate Comfort

This dish features tender Red Wine Braised Beef Short Ribs that are perfect for a comforting dinner experience.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 4 pounds Beef Short Ribs Look for well-marbled ribs for maximum tenderness.
  • 1 teaspoon Salt Essential seasoning to enhance flavor.
  • 1 teaspoon Pepper Essential seasoning to enhance flavor.
For the Sauce
  • 2 cups Red Wine A full-bodied wine like Cabernet Sauvignon adds depth.
  • 2 cups Beef Broth Low-sodium options help control salt levels.
  • 2 tablespoons Tomato Paste Deepens the flavor and color of the sauce.
  • 4 cloves Garlic Freshly minced for the best flavor impact.
  • 2 tablespoons Flour Thickens the sauce; optional.
For the Aromatics
  • 1 medium Onion Provides sweetness and depth.
  • 2 medium Carrots Adds sweetness and color.
  • 2 stalks Celery Necessary for classic mirepoix.
  • 2 teaspoons Fresh Thyme Pairs beautifully with beef.
  • 1 leaf Bay Leaf Adds subtle earthy flavor.
For Cooking
  • 2 tablespoons Olive Oil Used for searing the meat.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat, and sear the short ribs for 3-4 minutes on each side until browned. Remove and set aside.
  3. Sauté chopped onions, carrots, and celery in the same pot for about 5 minutes, then add minced garlic and cook for 1 more minute.
  4. Stir in tomato paste and flour, cooking for another minute to build deep flavors.
  5. Pour in red wine, scraping the bottom of the pot to deglaze, and simmer for about 10 minutes until reduced by half.
  6. Add beef broth, fresh thyme, and bay leaf, return the short ribs, and ensure they're mostly submerged in liquid.
  7. Cover and braise in the oven for 2.5 to 3 hours until tender.
  8. Skim fat from the sauce, taste and adjust seasoning, then let it rest for 10 minutes before serving.
  9. Serve the short ribs over creamy mashed potatoes or desired sides, ladling sauce over the top.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

Let the dish rest for about 10 minutes post-cooking for the best flavor and texture.

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