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.

Season short ribs with salt and pepper.

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

Sear short ribs until browned on all sides.

Remove short ribs and set aside.

Add chopped onion and garlic to the pot; sauté until softened.

Add bay leaves, coriander seeds, fennel seeds, and rosemary; cook for 1 minute until fragrant.

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

Add beef stock 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 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.

Whisk in flour to thicken the sauce before serving.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens