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A large black bowl of mashed potatoes, braised short ribs topped with fried onions and fresh parsley leaves next to two pieces of cheesy bread and a blue and white fringe napkin

Red Wine Braised Beef Short Ribs

Tiffany
This is a braised short rib recipe with slow-cooked beef short ribs in a rich, flavorful red wine sauce until juicy and tender.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 2 hours 41 minutes
Total Time 2 hours 46 minutes
Course Main Dishes
Cuisine American
Servings 8 Servings
Calories 313 kcal

Equipment

Ingredients
  

  • 3 pounds Beef Short Ribs
  • 2 tablespoons Olive Oil
  • 2 cups Red Wine Pinot Noir
  • 3 cups Beef Broth reduced-sodium
  • ¼ cup Worcestershire Sauce
  • 1-2 tablespoons Minced Garlic
  • 1 tablespoon Tomato Paste
  • 2 Bay Leaves or 2 dried bay leaves
  • 1 Thyme Sprig or ½ teaspoon dried thyme
  • 1 Oregano Sprig or ½ teaspoon dried oregano
  • 1 Rosemary Sprig or 1 teaspoon dried rosemary
  • Salt
  • Black Pepper

Instructions
 

  • Preheat the oven to 350℉.
  • Season all sides of short ribs with salt and black pepper.
  • Heat olive oil in a large oven-safe pot or Dutch oven on the stove over medium-high heat. Once hot, add short ribs and brown on all sides, about 2 minutes per side. Set aside.
  • Add minced garlic to the pot and cook for 1 minute. Add red wine and bring to a simmer. Add broth, Worcestershire sauce, tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well.
  • Add short ribs back to the pot in a single layer and top with fresh bay leaves, thyme, oregano, and rosemary sprigs. Cover with lid.
  • Place the covered pot in the lower half of the oven and bake for 2 ½ hours until tender. The beef is meant to be fork-tender. Once done, discard fresh herbs.

Nutrition

Calories: 313kcalCarbohydrates: 4gProtein: 25gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 73mgSodium: 521mgPotassium: 798mgFiber: 0.2gSugar: 1gVitamin A: 53IUVitamin C: 2mgCalcium: 30mgIron: 4mg