Red Wine-Braised Short Ribs - Recipe - LeGourmetTV

beef short ribs

🥗Healthier: pork shoulder

💰Cheaper: chuck roast

Chuck roast is more affordable and still yields tender meat when braised.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic some flavors without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Preheat oven to 350°F.

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

Season short ribs with salt and pepper.

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 drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 1-2 minutes.

Add flour and tomato paste then cook, stirring constantly, until well combined about 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 herbs to pot along with garlic.

Stir in stock.

Cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens