Red Wine Braised Short Ribs: Master Class with Daniel Weber

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.

Preheat oven to 325°F.

Season short ribs with salt and black pepper.

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

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

Remove short ribs and set aside.

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

Stir in garlic, thyme, and bay leaves; cook for 1 minute until fragrant.

Sprinkle flour over vegetables and stir to combine; cook for 2 minutes.

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

Add beef broth and return short ribs to the pot, ensuring they are submerged.

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

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

Remove short ribs from the pot and tent with foil to keep warm.

Strain the braising liquid into a saucepan and simmer until reduced by half, about 10-15 minutes.

Whisk in butter to enrich the sauce before serving.

Serve short ribs with sauce drizzled over and garnish with parsley.

Cooking Techniques

Spice Level:

Allergens