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Red wine braised short ribs with mashed potatoes and carrots in a light-blue plate.
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5 from 1 vote

Red Wine Braised Short Ribs

Fall-off-the-bone Braised Short Ribs cooked in red wine, roasted veal stock, and aromatics for the ultimate cozy dinner for any occasion!
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Dish
Cuisine: American, French, Italian
Servings: 4 servings
Calories: 268kcal
Author: Mike Cleavenger

Equipment

Ingredients

  • 3 tablespoon avocado oil or any high smoke point oil
  • 8 beef short ribs, bone-in
  • 1 tablespoon salt
  • 2 teaspoons freshly cracked black pepper
  • 1 onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 5 garlic cloves peeled, and smashed
  • 3 tablespoons tomato paste
  • 2 cups red wine a good quality cabernet sauvignon, merlot, or pinot noir.
  • 2 cups veal stock or beef stock
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary

Instructions

  • Preheat oven to 300°F(149°C).
  • Sear the ribs: Season short ribs on all sides with kosher salt and black pepper. Heat 2-3 tablespoons of avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until golden brown. Work in batches if needed. Transfer to a roasting pan.
  • Caramelize the vegetables: Remove excess fat, leaving about 1-2 tablespoon in the pan. Add onions, carrots, celery, and garlic. cook for 10 minutes, stirring often, then add tomato paste and cook for 5 more minutes to caramelize.
  • Deglaze: Pour in the red wine, scraping up all the browned bits from the bottom. Simmer until reduced by half.
  • Braise: Add caramelized vegetables, herbs (bay leaves, thyme, rosemary), peppercorns, and enough veal stock to come halfway up the sides of the ribs.
  • Bake low and slow: Cover the ribs with parchment paper and foil, then braise in a 300°F (149°C) oven for 3 hours, until the meat is fall-apart tender.
  • Make the sauce: Remove the herbs and blend the braising liquid and vegetables in a blender until smooth. Alternatively, you can drizzle Demi-Glace over top the short ribs.
  • Serve: Let rest 10 minutes, then serve with mashed potatoes, creamy polenta, or roasted carrots. Spoon sauce over the top and enjoy.

Notes

  • Braising Liquid: Cook short ribs in veal stock for the best flavor! Use store-bought beef stock if you can't find veal stock. 
  • Feed a crowd: This recipe is easy to scale up to serve a large crowd of people. 
  • Amount to buy: Purchase 1 - 11/2 pounds of bone-in short ribs per person. 
  • Bring meat to room temperature: Let the short ribs sit out at room temperature for 30 minutes - 1 hour for a perfect golden brown sear. 

Nutrition

Calories: 268kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 2132mg | Potassium: 791mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7936IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg