Red Wine Braised Short Ribs Recipe 🍷 • Tender & Delicious! - Episode 614

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine maintains similar flavors without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chuck roast

Chuck roast is more affordable and can be braised similarly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be homemade.

Season all sides of the short ribs generously with ground sea salt and freshly ground black pepper.

Set the seasoned short ribs aside for 15 minutes.

In a Dutch oven or baking pan over medium-high heat, add olive oil until hot.

Place the short ribs fat side down and brown them on all sides, including the ends, for about 7 to 10 minutes.

Transfer the browned short ribs to a plate and set aside.

Reduce heat to medium and add onions and carrots; sauté the vegetables for 5 minutes, stirring constantly.

Add 6 cloves of roughly chopped garlic and sauté for 30 seconds.

Stir in tomato paste and coat the vegetables before pouring in a bottle of dry red wine.

Bring the mixture to a boil and cook until the liquid reduces by half, about 10 minutes.

Pour in beef broth and add a couple sprigs of thyme and one sprig of rosemary.

Add brown sugar, a little cayenne pepper, and ground sea salt and black pepper to taste; stir well.

Return the short ribs bone side up along with any accumulated juices, spooning sauce over the meat.

Tightly cover the baking pan with foil and transfer it to a preheated oven at 300ºF.

Cook for 1 ½ hours or until the internal temperature reaches between 200 to 205ºF.

Carefully remove from the oven; the meat should fall off the bones.

Transfer the short ribs onto a plate and remove the sprigs and bones left behind.

Skim off the fat floating on top of the sauce and discard it.

Bring the mixture to a boil before pouring in the cornstarch mixture; stir until the gravy thickens, about 45 seconds.

Serve a couple of short ribs along with carrots on mashed potatoes or polenta, spooning the gravy on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens