Easy to make braised short rib recipe with red wine sauce

short ribs

🥗Healthier: lean beef cuts

💰Cheaper: chuck roast

Chuck roast is more affordable and can be braised to tenderness.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can provide sweetness and flavor without alcohol.

Peel and chop 2 cloves of garlic, then set aside in a small bowl.

Cut 1 stock of celery into small quarter-inch cubes and chop 1 carrot into bite-sized pieces, using the whole carrot.

Cut half a white onion into bite-sized pieces.

Season 7 slices of thin short ribs with salt and pepper on both sides.

Heat a pan at medium heat with 1 tablespoon of olive oil, add carrots and celery, and sauté for 3 minutes.

Add onions, then garlic, and cook for about 1 minute.

Add 1/4 teaspoon rosemary, 1/4 teaspoon oregano, and 1/4 teaspoon thyme; stir and cook for 3 minutes.

Heat a large pan at high heat with 2 tablespoons of oil, add the short ribs, and brown for 1-2 minutes on each side.

Deglaze the pan with 1/2 cup of red wine, scraping off any bits stuck to the pan.

Add the sautéed vegetables and 1 tablespoon of butter to the pan, along with 1 bay leaf, and stir.

Add another 1/2 cup of red wine and 1 1/4 cups of beef broth to cover the short ribs.

Add a few drops of Worcestershire sauce and 1/2 tablespoon of dark soy sauce, then stir and cover.

Simmer for a total of 40 minutes, checking the flavor and adjusting as necessary.

Plate the short ribs over cauliflower mashed potatoes, pouring sauce over the top and adding scallions and lemon juice for garnish.

Cooking Techniques

Equipment Needed

Spice Level: