Red Wine-braised Short Ribs

Name: Red Wine-braised Short Ribs
Cook time: 2 h
Total time: 2 h
Cuisine: European
Ingredients: 450kg of bone-in beef short ribs, cut crosswise into pieces; Kosher salt and freshly ground black pepper; 3 tablespoons of vegetable oil; 3 medium onions, chopped; 3 medium carrots, peeled, chopped; 2 celery stalks, chopped; 3 tablespoons of all-purpose flour; 1 tablespoon of tomato paste; 750ml bottle of dry red wine (preferably Cabernet Sauvignon); 10 sprigs of flat-leaf parsley; 8 sprigs of thyme; 4 sprigs of oregano; 2 sprigs of rosemary; 2 fresh or dried bay leaves; 1 head of garlic, halved crosswise; 4 cups of low-salt beef stock

3 steps

Cook:2h

This juicy and flavourful red wine-braised short ribs recipe is the perfect dinner meal for you and your loved ones. Serve the ribs with your favourite starchy side or salad.

Updated at: Thu, 17 Aug 2023 09:49:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories146508.5 kcal (7325%)

Total Fat13593.7 g (19420%)

Carbs179.8 g (69%)

Sugars6.1 g (7%)

Protein5404.6 g (10809%)

Sodium18651.7 mg (933%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

450kgbeef short ribs

bone-in, cut crosswise into pieces

kosher salt

freshly ground black pepper

3 tablespoonsvegetable oil

3onions

medium, chopped

3carrots

medium, peeled, chopped

2celery stalks

chopped

3 tablespoonsall-purpose flour

1 tablespoontomato paste

750mldry red wine

preferably Cabernet Sauvignon

10 sprigsflat-leaf parsley

8 sprigsthyme

4 sprigsoregano

1 headgarlic

4 cupslow-salt beef stock

Instructions

Step 1

Preheat oven to 350°C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons of drippings from pot.

Step 2

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Step 3

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.