Easy Red Wine Braised Tender Short Ribs
These Tender Red Wine Oven Braised Short Ribs are rich, cozy, and full of flavor. The beef cooks low and slow until it’s fall-off-the-bone tender. A deep red wine sauce brings everything together perfectly. It’s the kind of meal that feels special but is easy to make.
Servings: 4 servings
Calories: 793kcal
Equipment
- Large Dutch Oven
Ingredients
- 3 lbs. Beef Short Ribs
- Salt and Black Ground Pepper (to taste)
- 2 tbsp Avocado Oil
Red Wine Sauce:
- 1 Onion (large)(chopped)
- 2 Celery Ribs (chopped)
- 3 Carrots (chopped)
- 5 cloves Garlic (minced)
- 1 tsp Rosemary (dried)
- 1 tsp Thyme (dried)
- ¼ cup Flour
- 2 tbsp Tomato Paste
- 1 cup Red Wine (dry)(Pinot Noir or Cabernet Sauvignon)
- 3 cups Beef Stock
- 2 Bay Leaves
Instructions
- Preheat your oven to 350°F (163°C).
- Sear the Short Ribs: Season the short ribs on all sides with salt and black pepper. Heat 2 tablespoons of avocado oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches, about 2–3 minutes per side, until browned. Then remove them from the pot and set them aside.
- Prepare the Wine Sauce: In the same pot, add the chopped onion, celery, and carrots. Cook for about 5–7 minutes, stirring often, until the veggies start to soften. Add the minced garlic, rosemary, and thyme. Stir and cook for 1–2 minutes, just until fragrant. Stir in the tomato paste and flour. Mix well until the veggies are coated and the flour disappears. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 5 minutes to reduce slightly. Add the beef stock and bay leaves. Stir to combine. Return the short ribs to the pot, nestling them into the sauce so they’re mostly covered.
- Braise in the Oven: Cover the pot with a lid and place it in the oven. Braise for 2 hours and 30 minutes, until the meat is fork-tender and falling off the bone. Remove the pot from the oven and let it rest for about 10 minutes. Discard the bay leaves. Skim any excess fat from the surface of the sauce if you think its to greasy.
- Serve and Enjoy: Serve the short ribs with the rich sauce spooned over mashed potatoes, noodles, or crusty bread.
Nutrition
Calories: 793kcal | Carbohydrates: 20g | Protein: 70g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 201mg | Sodium: 676mg | Potassium: 1840mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7802IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 9mg