Red Wine Braised Short Ribs

Posted in Comfort Food
Red Wine Braised Short Ribs
Welcome to a culinary journey where the robust flavors of red wine and beef meld together in perfect harmony. Red Wine Braised Short Ribs offers a feast for the senses, with meat so tender it practically melts in your mouth, all enveloped in a rich, velvety sauce that's simply irresistible. Whether served atop a bed of creamy polenta, fluffy mashed potatoes, or tender egg noodles, this dish is sure to impress and satisfy.

Ingredients

For the Braising:

  • 4 lbs boneless short ribs
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil (for browning ribs)

For the Sauce:

  • 1 tbsp olive oil (for sautéing)
  • 2 medium yellow onions
  • 6 cloves garlic
  • 1½ tbsp tomato paste
  • ¼ cup all-purpose flour
  • 2⅓ cups red wine
  • 1 cup beef broth
  • 2 tsp sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 2 large carrots

Instructions

  1. Prepare and Brown the Short Ribs: Preheat the oven to 325°F. Season the short ribs with salt and pepper. In a Dutch oven, heat 1 tbsp olive oil and brown the ribs on one side. Set aside.

  2. Sauté the Vegetables: Reduce heat to medium-low, add another tbsp of olive oil, and sauté onions until translucent. Add garlic and cook for 2 minutes, then stir in tomato paste and flour.

  3. Deglaze and Assemble for Braising: Add red wine, broth, sugar, bay leaf, and thyme. Bring to a boil, add back the ribs, cover, and transfer to the oven. Cook for 2 hours.

  4. Add Carrots and Finish Braising: Stir in carrots and return to the oven for 45-60 minutes, until meat and carrots are tender.

  5. Serve: Remove bay leaf and thyme sprigs, skim grease from the sauce, adjust seasoning, and serve over your choice of side.

Rich, Slow-Braised Short Ribs

Short ribs are made for a long braise. Red wine, stock, aromatics, and time turn a tough cut into something tender and deeply savory. The sauce should be reduced enough to coat the meat, but still loose enough to spoon over mashed potatoes or polenta.

Tips and Variations

  • Brown the ribs well before braising; that is where much of the flavor starts.
  • Use a dry red wine you would be happy to drink.
  • Chill overnight and remove solidified fat for a cleaner sauce.
  • Serve with mashed potatoes, polenta, buttered noodles, roasted carrots, or bitter greens.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 6
  • Calories: 760

% Daily Value

  • Total Fat: 52g (67% DV)
  • Saturated Fat: 22g (110% DV)
  • Cholesterol: 165mg (55% DV)
  • Sodium: 820mg (36% DV)
  • Total Carbohydrates: 17g (6% DV)
  • Dietary Fiber: 3g (11% DV)
  • Total Sugars: 7g
  • Protein: 43g
  • Vitamin A: 260mcg (29% DV)
  • Vitamin C: 12mg (13% DV)
  • Calcium: 80mg (6% DV)
  • iron: 6mg (33% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.