Wine-Braised Beef Short Ribs
Tender wine-braised short ribs, slow-cooked to perfection with rich red wine, fresh herbs, and aromatic vegetables. The result is a flavorful, melt-in-your-mouth dish perfect for a cozy meal. Ideal for pairing with mashed potatoes or roasted vegetables.
Recipe - Welcome
Wine-Braised Beef Short Ribs
0
Servings4
Cook Time180 Minutes
Calories610
Ingredients
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp mustard powder
2 lbs beef short ribs, cross-cut
2 Tbs oil
1 medium onion, sliced
3 cloves garlic, minced
1 Tbs tomato paste
3/4 cup dry red wine
2 1/2 cups beef broth
Directions
- Preheat oven to 350° F. In a small bowl, combine salt, pepper, garlic powder and mustard powder. Rub ribs with seasoning mixture.
- Heat oil in a deep ovenproof skillet or Dutch oven. Sear ribs on both sides until well-browned, but not cooked through. Transfer to a plate. Add onions to pan; sauté until soft. Add garlic. Sauté for 1 minute. Add tomato paste; stir to coat. Place ribs back in skillet. Add wine. Stir gently, and scrape bottom of pan to deglaze. Let wine reduce to almost dry; add broth. Bring to a simmer.
- Cover skillet. Place in oven. Cook for 2 to 3 hours (depending on size of ribs), or until meat is tender and about to fall off the bone. Remove ribs from dish; wrap in foil. Place skillet back on stove. Bring remaining liquid to a boil. Let mixture thicken and reduce by half. Taste and adjust flavor with salt and pepper, if necessary. Place ribs in a serving bowl. Pour sauce over the top to serve.
Nutritional Information
Calories: 610, Fat: 28 g (9 g Saturated Fat), Cholesterol: 206 mg, Sodium: 1202 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 70 g.
0 minutes
Prep Time
180 minutes
Cook Time
4
Servings
610
Calories
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Lawry's Garlic Powder - 5.5 Ounce
$9.99$1.82/oz
Colman's Mustard Powder, Double Superfine - 2 Ounce
$3.19 was $3.98$1.60/oz
Fresh Bone-In Beef Short Ribs - 1.31 Pound
$17.02 avg/ea$12.99/lb
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.49$0.09/fl oz
Fresh Onion, White - 1.38 Pound
$2.06 avg/ea$1.49/lb
Spice World Garlic, Minced - 8 Ounce
$3.59$0.45/oz
Cento Tomato Paste - 4.56 Ounce
$3.29$0.72/oz
Kiepersol Cabernet Sauvignon, Texas - 750 Millilitre
$27.99 was $32.49$0.04/ml
Kettle & Fire Bone Broth, Classic Beef - 16.9 Ounce
$7.99$0.47/oz
Nutritional Information
Calories: 610, Fat: 28 g (9 g Saturated Fat), Cholesterol: 206 mg, Sodium: 1202 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 70 g.
Directions
- Preheat oven to 350° F. In a small bowl, combine salt, pepper, garlic powder and mustard powder. Rub ribs with seasoning mixture.
- Heat oil in a deep ovenproof skillet or Dutch oven. Sear ribs on both sides until well-browned, but not cooked through. Transfer to a plate. Add onions to pan; sauté until soft. Add garlic. Sauté for 1 minute. Add tomato paste; stir to coat. Place ribs back in skillet. Add wine. Stir gently, and scrape bottom of pan to deglaze. Let wine reduce to almost dry; add broth. Bring to a simmer.
- Cover skillet. Place in oven. Cook for 2 to 3 hours (depending on size of ribs), or until meat is tender and about to fall off the bone. Remove ribs from dish; wrap in foil. Place skillet back on stove. Bring remaining liquid to a boil. Let mixture thicken and reduce by half. Taste and adjust flavor with salt and pepper, if necessary. Place ribs in a serving bowl. Pour sauce over the top to serve.