Instant Red Wine Braised Short Ribs, Parmesan Polenta and Balsamic Bacon Brussels Sprouts

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 the oven to 300 degrees F.

Season the short ribs generously with the flour, salt, and pepper.

Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil.

Add the short ribs in batches and brown on all sides, about 3 minutes per side.

Transfer the ribs to a plate.

Add the carrots, celery, and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.

Reduce the heat under the pot to medium high, add the vegetable puree, and sauté, stirring often, until the veggies are softened, about 5 minutes.

Add the tomato paste, Italian seasoning, and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes.

Slowly pour in the wine while whisking; whisk until smooth and combined.

Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.

Stir in the broth, garlic, and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot.

Cover, transfer to the oven and cook until the ribs are tender, about 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens