Red Wine Braised Short Ribs 

This Red Wine Braised Short Ribs recipe delivers tender, fall-apart beef slow-cooked in a rich red wine sauce. The process begins with searing bone-in short ribs to develop a deep flavor, followed by simmering them with aromatic vegetables and herbs. The addition of Cabernet Sauvignon enhances the dish with its robust notes, while beef broth adds depth. After slow cooking, the sauce is reduced to a luscious consistency, perfect for serving over mashed potatoes or alongside roasted vegetables. Ideal for special occasions or a comforting family meal, this dish promises a memorable dining experience.

Ingredients

• 2 tablespoons olive oil

• 3–4 pounds bone-in short ribs (8–10 pieces)

• Salt and pepper, to taste

• 1 large onion, diced

• 2 stalks celery, diced

• 2 carrots, diced

• 3 cloves garlic, smashed

• 2 tablespoons tomato paste

• 2 cups Cabernet Sauvignon wine

• 3 cups beef broth

• 2 bay leaves

• 1 sprig thyme

• 1 sprig oregano 

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).

2. Prepare Ribs: Rinse and pat dry the short ribs. Season generously with salt and pepper.

3. Sear Ribs: In a 6-quart Dutch oven, heat olive oil over medium-high heat. Brown the short ribs in batches, approximately 5–6 minutes per side. Transfer browned ribs to a plate and set aside.

4. Sauté Vegetables: In the same Dutch oven, add diced onion and cook until translucent, about 8–10 minutes. Add diced celery and carrots, cooking for an additional 3–5 minutes.

5. Add Aromatics: Stir in smashed garlic and tomato paste, cooking for a few more minutes until fragrant.

6. Deglaze with Wine: Pour in the Cabernet Sauvignon, bringing the mixture to a boil. Lower the heat and simmer until the wine reduces by half, approximately 15–20 minutes.

7. Add Broth and Herbs: Stir in the beef broth. Return the seared short ribs to the pot, adding bay leaves, thyme, and oregano.

8. Braise: Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 2½ to 3 hours, or until the meat is tender and easily pulls away from the bone.

9. Finish Sauce: Remove the short ribs and cover with foil to keep warm. Strain the sauce to remove vegetables and herbs. Return the strained sauce to the Dutch oven and simmer until it thickens to your desired consistency.

10. Serve: Plate the short ribs and spoon the red wine sauce over the top. Serve alongside mashed potatoes or roasted vegetables.

Nutritional Information (per serving)

• Calories: Approximately 319 kcal

• Protein: 25g

• Fat: 22g

• Carbohydrates: 4g

• Fiber: 1g

• Sugar: 2g

• Sodium: 680mg