Garlic Red Wine Braised Short Ribs | Easy Comfort Food Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar flavor without alcohol.

short ribs

🥗Healthier: chuck roast

💰Cheaper: brisket

Chuck roast is leaner and more affordable while still providing rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

flour

🥗Healthier: gluten-free flour

💰Cheaper: cornstarch

Cornstarch is a cheaper thickening agent.

Preheat the oven to 325°F.

Season the short ribs with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Remove the short ribs and set aside on a plate.

Add chopped onions, carrots, and celery to the pot and sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Sprinkle flour over the vegetables and stir to combine, cooking for another 2 minutes.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Add beef broth, bay leaves, and thyme, then return the short ribs to the pot.

Bring the mixture to a simmer, then cover and transfer to the oven.

Braise in the oven for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Remove the pot from the oven and let the short ribs rest for 10 minutes before serving.

Skim off excess fat from the surface of the sauce and stir in butter to enrich the sauce.

Serve the short ribs with the sauce spooned over and garnish with chopped parsley.

Cooking Techniques

Spice Level:

Allergens