Red Wine Braised Short Ribs

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.

Prep the vegetables: cut off and discard any bruised ends of the celery, cut it lengthwise into strips, and dice it into small pieces.

Dice the carrots (peeling is optional) and ensure they are well washed.

Dice the onions.

Finely chop 4 cloves of garlic.

Make a bundle with a sprig of oregano, a couple of sprigs of thyme, a sprig of rosemary, and 2 dry bay leaves; tie them together with kitchen twine.

Season 8 pieces of beef short ribs well with salt and fresh ground black pepper.

Heat a large Dutch oven and add a drizzle of olive oil.

Brown the short ribs in batches, ensuring not to overcrowd the pan, until well browned on all sides, then remove and set aside.

In the same pan, add the diced onions, carrots, and celery; cook until the onions start to become translucent and the vegetables begin to soften.

Add the chopped garlic and 2 tablespoons of tomato paste; cook for an additional minute, then season with salt and black pepper.

Return the browned ribs to the pan, add the herb bundle, and pour in a full bottle of red wine (Cabernet Sauvignon). If the wine does not cover the ribs, add additional water.

Bring the mixture to a boil, cover the pan, and transfer it to a preheated 325°F oven.

Braise for 2.5 hours until the ribs are tender and falling off the bone.

Remove the pan from the oven and transfer it to the stovetop over medium heat; cook for an additional 20 to 30 minutes to reduce the sauce.

Skim off any excess fat that has risen to the top using a ladle spoon.

Remove and discard the bundle of herbs; serve the short ribs over mashed potatoes with the sauce and vegetables, garnished with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens