Description
Tender short ribs braised in red wine until fall-off-the-bone delicious.
Ingredients
Scale
- 4 lbs beef short ribs
- 2 cups red wine
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F.
- Season ribs with salt and pepper.
- Heat oil in a Dutch oven. Brown ribs on all sides. Remove.
- Add onion, carrots, celery. Cook until soft.
- Add garlic, tomato paste. Cook 1 minute.
- Pour in wine. Simmer until reduced by half.
- Return ribs to pot. Add broth, thyme, bay leaf.
- Cover and braise in oven for 3 hours.
- Remove ribs. Skim fat from sauce.
- Serve ribs with sauce.
Notes
- Use dry red wine like Cabernet Sauvignon.
- Can be made a day ahead for better flavor.
- Serve with mashed potatoes or polenta.
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 620
- Sugar: 5g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 145mg
Keywords: red wine short ribs, braised beef, comfort food