Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Total time: 90 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs beef short ribs; 1 onion; 2 carrots; 2 stalks celery; 4 cloves garlic; 2 tbsp tomato paste; 1 1/2 cups red wine; 2 cups beef stock; 2 sprigs rosemary; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper

Beef short ribs simmered in red wine until they slide off the bone into a glossy, restaurant-worthy sauce.

90 min · Confident · 680 cal · 45g protein · $5.50/serving · American

Comfort Food High-Protein

90minutes

4servings

680calories

45gprotein

$5.50per serving

Save this recipe

Ingredients (serves 4)

3 lbs beef short ribs
1 onion
2 carrots
2 stalks celery
4 cloves garlic
2 tbsp tomato paste
1 1/2 cups red wine
2 cups beef stock
2 sprigs rosemary
2 tbsp olive oil
1 tsp salt
1 tsp black pepper

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Preheat oven to 325°F. Season short ribs generously with salt and pepper.
2
Heat olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides, about 8 minutes total. Remove to a plate.
3
Add chopped onion, carrots, and celery and cook 5 minutes, then stir in garlic and tomato paste for 1 minute.
4
Pour in the red wine and simmer 3 minutes to cook off the alcohol, scraping the bottom of the pot.
5
Return the ribs, add beef stock and rosemary so the ribs are mostly submerged, cover, and braise in the oven 70 minutes until the meat pulls easily from the bone.
6
Skim fat from the surface, simmer the sauce on the stovetop 5 minutes to thicken, and spoon it over the ribs. Serve with mashed potatoes or bread.