Wine Braised Short Ribs

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains similar flavors without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive and chicken thighs are a leaner option.

Preheat oven to 325°F (160°C).

Season short ribs with salt and black pepper.

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

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

Remove short ribs and set aside on a plate.

Add onions, carrots, and celery to the pot; cook until softened, about 5-7 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2 minutes, stirring constantly.

Pour in red wine and scrape up brown bits from the bottom of the pot.

Bring to a simmer and reduce the wine by half, about 10 minutes.

Return short ribs to the pot; add beef broth, thyme, bay leaves, and additional salt and pepper to taste.

Cover the pot and transfer to the oven; braise for 2.5 to 3 hours until tender.

Remove from oven and let rest for 10 minutes before serving.

Skim excess fat from the surface of the sauce if necessary.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens