Red Wine Braised Short Ribs

Wine braised beef short ribs with sauce and vegetables in a pan.

5 from 1 vote

Rich, hearty, classic, incredibly tender and delicious. Braised beef short ribs fall off the bone and melt in your mouth, and the sauce is to die for. Serve over mashed potatoes, risotto, cauliflower puree, egg noodle, or pasta.

Prep Time30

Cook Time2 45

Total Time3 15

Course: Dinner, Entree, Main Course

Cuisine: American

Servings:

Calories: 693kcal

Author: Sally Cameron

Equipment

Large dutch oven with lid 5 ½ quarts
3 quart braiser with lid alternative pan

Ingredients

1 tablespoon olive oil
3 ½-4 pounds bone-in beef short ribs English cut
1 teaspoon sea salt
½ teaspoon ground black pepper
1 medium onion about 1 ½ cups chopped
2-3 carrots ¾ cup chopped
2-3 ribs celery ¾ cup chopped
3 large garlic cloves chopped fine
2 tablespoons tomato paste
1 ½ cups dry red wine
3-4 sprigs fresh thyme
2 bay leaves fresh or dried
2-3 cups beef bone broth
1 tablespoon unsalted butter at room temperature
1 tablespoon flour gluten-free blend or all purpose

Instructions

Brown and sear the ribs

Pre-heat the oven to 325°F. You may need to remove a top rack to accommodate the pot with the lid.
Pat the ribs dry with paper towels, then season well on all sides with salt and black pepper. Heat oil in a 5 ½ quart dutch oven or other heavy pot, then add the beef ribs and brown on all sides, turning as they brown, 12-13 minutes. Transfer the ribs to a plate or bowl.

Cook the vegetables and aromatics

Pour out all but 1 tablespoon of fat and add the onions. Saute until soft, 3-4 minutes. Add the garlic and cook 1 minute more. Add the carrots and celery and stir, cooking until softened, another 3-4 minutes.

Make the braising liquid

Stir in the tomato paste and cook, 2 minutes. Add the red wine and herbs. Turn up the heat a bit and simmer the wine down to half the volume to concentrate flavors, 5-7 minutes.
Add the broth and the browned ribs to the pot. The liquid should come about half way up the ribs or a little higher but not cover them.

Braise the ribs

Place a lid on the pot then in the oven for 2 ½ hours. Check the broth level about half way through to be sure there is enough. Add a little extra broth if needed to keep them at the halfway level. I do not usually have to add more. If you're out of broth use water.
Note: There is no need to turn the ribs during braising.

Finish the ribs

Remove the ribs from the pot and keep them warm. Skim off excess fat on the top and discard. To thicken the sauce, mash the butter and flour together creating a paste (called a beurre manie).
Bring the pot to a simmer on the stovetop and drop tin he butter paste. Stir and cook for 2 minutes to get rid of any raw flour taste and thicken the sauce. It's ready to serve.

Notes

Nutritional note: Because of the bone, rendered fat, and other factors, it's really hard to accurately calculate the nutrition numbers. Although I use a highly regarded nutrition calculator, I do not think the numbers above are totally accurate. I've researched it from many angles and can't figure out what would be closer, so please keep that in mind (if you track your macros). Protein levels are probably closer to 37 grams.

Wine recommendation: Buy a decent priced dry red wine such as a cabernet, merlot, syrah, malbec, or red blend. It does not have to be expensive, something that would be good to drink.

Pots and pans note: Because of the wider bottom and more shallow depth of the braiser, there may be more reduction of the sauce as the ribs cook. Check the broth level after 1 ½ hours to be sure it comes half way up the sides of the ribs.

Nutrition