Melt-in-Your-Mouth Braised Short Ribs for Ultimate Comfort

Experience the ultimate comfort with Tender Red Wine Braised Short Ribs, a delightful dish that will melt in your mouth.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Braise

2 tablespoons Olive Oil Adds moisture and aids in browning the meat; substitute with vegetable oil if needed.
3-4 pounds Bone-in Short Ribs The star of the dish providing rich flavor and texture; boneless short ribs can be used as an alternative.
to taste Salt Essential for seasoning; adjust quantities to personal taste.
to taste Pepper Essential for seasoning; adjust quantities to personal taste.
1 large Onion, diced Contributes sweetness and depth to the sauce; check for suitable substitutes if allergic.
2 stalks Celery, diced Adds flavor and texture; can be omitted or substituted with fennel for a different taste.
2 Carrots, diced Provide sweetness and color; other root vegetables can be used instead.
3 cloves Garlic, crushed Infuses the dish with aromatic flavor; use garlic powder as a substitute.
2 tablespoons Tomato Paste Enhances richness and adds acidity; red bell pepper paste can be a substitute.
2 cups Cabernet Sauvignon Main braising liquid that deepens the flavor; non-alcoholic beef broth can be used instead.
3 cups Beef Broth Provides moisture and additional flavor; vegetable broth can be a good replacement for a lighter version.
2 Bay Leaves Impart subtle herbal notes; no substitutions needed but can be omitted if you prefer.
1 sprig Thyme Fresh herbs enhance the overall flavor profile; dried versions can be substituted (1 teaspoon).
1 sprig Oregano Fresh herbs enhance the overall flavor profile; dried versions can be substituted (1 teaspoon).

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Rinse the bone-in short ribs under cold water and pat them dry using paper towels. Generously season each side with salt and pepper.
In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the seasoned short ribs for 5-6 minutes on each side.
Remove the browned short ribs and sauté diced onion for 8-10 minutes until translucent. Then add diced celery and carrots, cooking for an additional 3-5 minutes.
Stir in the crushed garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Pour in the Cabernet Sauvignon, scraping up any browned bits. Bring to a boil, then simmer for 15-20 minutes until reduced by half.
Add beef broth, return the short ribs, and toss in bay leaves, thyme, and oregano.
Cover the Dutch oven and transfer to the oven. Braise for 2½ to 3 hours, or until the meat is tender.
Remove the ribs, strain the sauce, and thicken if desired.
Plate the ribs and ladle the sauce over them to serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 3mgCalcium: 50mgIron: 3mg

Notes

For even better flavor, prepare these ribs a day in advance and gently reheat them. Store in the fridge for up to 4-5 days or freeze for up to 3 months.

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