Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs
Makes:
6
to 8 servings
Prep Time:
20
minutes
Total Time:
210
minutes
based on 1 reviews
15

Dietary Considerations:

Dairy FreeLow Sodium
A taste tempting combination of ingredients makes this Red Wine-Braised Short Ribs recipe unforgettable.

In this recipe:

Store Locator

Ingredients:

  • 1 tablespoon olive oil
  • 8 (3 to 4 inches long) extra-lean bone-in beef short ribs (about 3 1/2 pounds total)
  • Kosher salt and ground black pepper
  • 8 shallots, peeled and halved or 1 large red onion, chopped
  • 6 large cloves garlic, smashed and peeled
  • 1 bottle (750 mL) dry red wine
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 sprigs each fresh thyme, rosemary and sage
  • 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Horseradish smashed potatoes (optional)

Directions:

PREHEAT oven to 325º F.

HEAT oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).

ADD shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.

BAKE, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.

*Cook’s Tip: A great way to remove excess oil from the surface is to freeze the pan juices for about 30 minutes. The fat will raise to the top, making removing it a snap!

NOTE: To create a more intense braising liquid, use 1/2 bottle of red wine, 1 1/2 cups port and 2 tablespoons balsamic vinegar instead of the whole bottle of red wine. All other braising ingredients remain the same. Also, 2 1/2 to 3 pounds of boneless short ribs can be used. Check for doneness at 2 hours.


Reviews:

Review This Recipe

Lovely!

 Star(s)

chris g from CA

Excelent with port and balsamic. And don't skip the Horseradish. Pairs so well with this dish.

Read More Reviews

Review This Recipe
  •  Star(s)

    Lovely!

    chris g from CA

    Excelent with port and balsamic. And don't skip the Horseradish. Pairs so well with this dish.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 590
  • Calories from Fat: 370
  • Total Fat: 41g (65% of DV)
  • Saturated Fat: 17.5g (89% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 20g
  • Vitamin A: 120% of DV
  • Vitamin C: 8% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Red Wine-Braised Short Ribs

Ingredients

  • 1 tablespoon olive oil
  • 8 (3 to 4 inches long) extra-lean bone-in beef short ribs (about 3 1/2 pounds total)
  • Kosher salt and ground black pepper
  • 8 shallots, peeled and halved or 1 large red onion, chopped
  • 6 large cloves garlic, smashed and peeled
  • 1 bottle (750 mL) dry red wine
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 sprigs each fresh thyme, rosemary and sage
  • 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Horseradish smashed potatoes (optional)

 

Directions

PREHEAT oven to 325º F.

HEAT oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).

ADD shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.

BAKE, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.

*Cook’s Tip: A great way to remove excess oil from the surface is to freeze the pan juices for about 30 minutes. The fat will raise to the top, making removing it a snap!

NOTE: To create a more intense braising liquid, use 1/2 bottle of red wine, 1 1/2 cups port and 2 tablespoons balsamic vinegar instead of the whole bottle of red wine. All other braising ingredients remain the same. Also, 2 1/2 to 3 pounds of boneless short ribs can be used. Check for doneness at 2 hours.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Red Wine-Braised Short Ribs

Add to Folder Cancel

recipe added successfully!

Red Wine-Braised Short Ribs was added to your  folder.

Close

share with your friends

Red Wine-Braised Short Ribs