Red Wine Braised Short Ribs Recipe
What's better than some red wine braised short ribs? The answer is nothing ... nothing is better than some short ribs! This dish seems like something that you would only be able to order at a restaurant, but believe it or not, you can also make it in the comfort of your own home while probably saving a few bucks. And guess what? You don't have to be a pro chef to do it. This recipe requires just 10 minutes of prep time and is very simple to throw together. There are plenty of occasions that you could serve it for, but a fancy dinner party or a meal trying to impress your in-laws are two scenarios that come to mind.
Recipe developer Kit Hondrum of Kit's Kitchen came up with this fantastic recipe that is filled with vegetables and delicious short ribs. She says that her favorite part of this dish is making it for a special weekend meal. "I love this for a special Sunday dinner. It's really a crowd-pleaser. So many amazing, rich flavors."
Keep reading to find out how to make these yummy red wine braised short ribs.
Gather the ingredients
The first thing you need to do to put together these delightful ribs is to gather all the necessary ingredients. There are quite a few things that you need, so let's get started. First, get 4 pounds of bone-in beef short ribs. You will also need coarse salt, ground black pepper, and avocado oil. The recipe also calls for several items in the produce section, including yellow onions, carrots, and celery stalks.
Only a few more items to add! One of these is all-purpose flour, and another is tomato paste. You will also need a dry red wine. "Any dry red is good! Whatever you have on hand. Cabernet sauvignon is probably best, but a dry red blend is also nice," Hondrum says. To complete the spices, get a bundle of fresh Italian parsley, rosemary, and oregano, as well as a head of garlic with the top sliced off. Last but not least is two cups of beef stock.
Preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Then, tie the parsley, rosemary, and oregano together in a bundle. You can use butcher's twine to do this. If this sounds complicated, Hondrum explains, "Just tie [it] like a shoe. You'll remove the herbs at the end and this just makes it easier to remove. If you don't have twine, you can skip [this step]."
Then, sprinkle the short ribs with sea salt and pepper. Feel free to add more or less, depending on your taste preferences. Also, make sure that you coat every single side of the short ribs.
Heat the avocado oil
Once you have the ribs all rubbed up, take out a braising pan. If you don't have one, you can also use a large Dutch oven. Put the pan or Dutch oven over medium-high heat. Toss in the avocado oil, and when it begins to simmer, add the short ribs to the pan. If you need to work in batches, that is fine — just be sure that you don't overcrowd the pan.
Brown the short ribs evenly for about 2 minutes on all sides (8 to 10 minutes total). Once you finish, remove the ribs from the heat and place them on a plate.
Add the veggies
You will use the same pan that you used to cook the short ribs to cook your veggies. This makes cleanup a little easier! Add in the onion, carrots, and celery. Remember that you should have already chopped the veggies before throwing them in. Cook the veggies until the onions start to brown. This should only take about 6 minutes or so. You can either set your timer or just keep an eye on the onions browning. After the veggies look good, move onto the next step in the process.
Pour in the wine
Next, add the wine to the pan. Make sure to scrape the bottom well. Then add in the short ribs and the juices from the plate. Raise the heat to high and bring the mixture to a boil. Then, add the beef broth and make sure it goes back to a boil again. Keep the heat on medium-high and allow the liquid to reduce for about 10 minutes.
Next, add in the herb bundle and the whole head of garlic. Cover the pan with a lid and then move it into your preheated oven. Braise the short ribs for about 2 hours or until the meat is tender. Once you take it out of the oven, remove the herbs and garlic. Place the short ribs on a serving dish and then skim the fat off the surface of the liquid with a large spoon. Discard the fat and place the remaining sauce in a container to serve.
Braise the short ribs and enjoy
Now, it's time to dig in. Hondrum recommends serving the short ribs with sauce and veggies with a starchy side dish. "I like to serve over mashed root vegetables like parsnips, sweet potato, or regular mashed potato. Mashed cauliflower is also a great low carb option!" she says. It's also a great dish to make ahead of time. "This dish is actually better the next day, so it's perfect to make the day before, store it right in the braising pan or Dutch oven with the lid, and then heat [it] up when it's time to eat," Hondrum notes. "This makes it great for entertaining because all the work is done already when guests arrive!"
Leftovers last for 5 days in the fridge.
- small bundle of fresh Italian parsley
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 4 pounds bone-in beef short ribs (approximately 4 inches long)
- 1 tablespoon coarse salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons avocado oil
- 2 medium yellow onions, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 rounded tablespoons all-purpose flour
- 1 rounded tablespoon tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 1 head garlic, top sliced off
- Preheat the oven to 350 degrees Fahrenheit.
- Tie the parsley, rosemary, and oregano together in a bundle with butcher's twine.
- Sprinkle the short ribs with salt and pepper, coating all sides.
- Heat the avocado oil in a braising pan or large Dutch oven over medium-high heat. Once it's hot and the oil shimmers, add the short ribs to the pan. You may need to work in 2 batches so you don't overcrowd the pan.
- Brown the short ribs evenly on all sides (about 2 minutes per side). Remove the ribs to a plate and set aside.
- Add the onion, carrots, and celery to the pan and cook for about 6 minutes, or until onions begin to brown, stirring occasionally.
- Add the flour and tomato paste to the pan and allow it to cook for about 3 minutes, stirring and scraping the bottom constantly.
- Add the wine, scraping the bottom well.
- Add the short ribs and juices from the plate back to the pan. Raise the heat to high and bring to a boil.
- Add the beef broth, bringing back to a boil. Allow the liquid to reduce over medium-high heat for 10 minutes.
- Add the herb bundle and head of garlic. Cover with the lid and place on the middle rack of the preheated oven.
- Braise for 2 hours or until the meat is tender and easily falls off the bone.
- Remove the herbs and garlic. Remove the short ribs to a serving dish. Skim the fat off the surface of the liquid with a large spoon and discard.
- Serve the short ribs with the pan sauce and vegetables.
| Calories per Serving | 2,031 |
| Total Fat | 172.2 g |
| Saturated Fat | 72.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 344.7 mg |
| Total Carbohydrates | 25.2 g |
| Dietary Fiber | 4.9 g |
| Total Sugars | 6.5 g |
| Sodium | 1,959.2 mg |
| Protein | 70.9 g |
