Red Wine Braised Short Ribs Recipe [click arrow to the right (on iPad) or scroll to see Ingredients]

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.

Trim the beef short ribs as needed.

Season the short ribs with salt and pepper.

Heat light olive oil or vegetable oil in a Dutch oven over medium-high heat.

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

Remove the short ribs and set aside.

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

Stir in the tomato paste and the bouquet garni; cook for 1 minute until fragrant.

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

Add chopped tomatoes and beef or chicken stock (or water) to cover the ribs.

Return the short ribs to the pot, ensuring they are submerged.

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

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

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

Blend the sauce if desired, then simmer until reduced by half, about 10-15 minutes.

Finish with a garnish of gremolata made from grated lemon zest, minced parsley, and garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens