Red Wine Braised Short Ribs
Red Wine Braised Short Ribs are the ultimate comfort food, delivering tender, juicy beef in a rich, aromatic sauce. Slow-cooked to perfection, these short ribs absorb the deep flavors of red wine and fresh herbs, creating a dish that’s both indulgent and satisfying. Ideal for cozy dinners or special occasions, serve them with creamy mashed potatoes or crusty bread to soak up every last drop of sauce.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 4 lbs beef short ribs
- 2 cups dry red wine (e.g., Cabernet Sauvignon)
- 3 cups low-sodium beef broth
- 2 medium yellow onions, diced
- 2 large carrots, cut into thick rounds
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 325°F (160°C).
- In a large oven-safe pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper and sear on all sides until browned. Remove from pot.
- In the same pot, sauté onions and carrots until softened. Add garlic; cook for another minute.
- Pour in red wine, scraping up any browned bits from the pot. Let reduce for about five minutes.
- Return short ribs to the pot, add beef broth until nearly covering the ribs along with thyme and bay leaves. Bring to a gentle simmer.
- Cover the pot and roast in the oven for about three hours until tender.
- Serve hot with sauce drizzled on top alongside mashed potatoes or crusty bread.
Nutrition
- Serving Size: 1 rib (approximately 300g)
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg