Red Wine Braised Short Ribs
Succulent beef short ribs slowly braised in red wine until fall-off-the-bone tender. This restaurant-quality dish creates a rich, flavorful sauce perfect for spooning over mashed potatoes or creamy polenta. Impressive enough for special occasions yet simple enough for a cozy weekend meal.
Servings 6
Calories 421kcal
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef short ribs 8 to 10 ribs
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 2 teaspoons chopped garlic
- 2 cups dry red wine
- 3 bay leaves
- 4 cups chicken broth
Instructions
- Preheat the oven to 350°F.
- Place a large heavy-bottomed pot over medium-high heat and add the vegetable oil.
- When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan; you may need to brown the ribs in 2 or 3 batches.
- As the ribs finish browning, remove them from the pan and set aside.
- Add the onions, celery, carrots, and garlic to the pan.
- Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pot.
- Add the red wine to the pot to deglaze, and scrape the browned bits from the bottom of the pot with a spoon.
- When the red wine is reduced and begins to thicken, add the vegetables, ribs, bay leaves, and chicken broth.
- Cover the pot with a lid and place it into the heated oven.
- Cook for approximately 2 1/2 hours.
- Strain the ribs and vegetables from the pot, and set them aside.
- Return the liquid to the pot and place over medium-high heat.
- Skim off the excess fat and cook until the liquid is reduced by half.
- Return the vegetables and ribs to the pot.
- Serve along with mashed potatoes, noodles, polenta, or even risotto.
Video
Recipe Tips
Troubleshooting Tips
- Tough meat? You likely need more cooking time. Return to the oven for 30-minute increments until fork-tender.
- Too much fat? Refrigerate overnight and remove the solidified fat layer before reheating.
- Thin sauce? After removing the meat, boil the sauce uncovered until it reaches your desired consistency.
- Too salty? Add a peeled, quartered potato to absorb excess salt, then remove before serving.
Nutrition
Calories: 421kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 706mg | Potassium: 934mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3600IU | Vitamin C: 14.2mg | Calcium: 45mg | Iron: 4.4mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!