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Braised Red Wine Short Ribs
Recipes
Braised Red Wine Short Ribs
6 servings
3 hours total (Active 30 minutes)

Ingredients

  • 2 large onions, sliced
  • 4 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 4 cloves garlic, minced
  • 4 lb bone-in beef short ribs, trimmed of fat (or 3 lb boneless beef chuck roast)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • ½ cup beef broth (or stock)
  • 1 bay leaf
  • 1 oven-safe pan with lid

Steps

    1. Preheat oven to 325°F. Slice onions ¼-inch-thick. Peel carrots, then slice into ¼-inch pieces; slice celery into 1-inch pieces. Mince garlic.
    2. Sprinkle short ribs with ½ teaspoon salt and pepper. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in Dutch oven; cook ribs 1–2 minutes on all sides or until browned. Remove ribs and set aside.
    3. Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining ½ teaspoon salt; bring mixture to a boil.
    4. Return ribs to Dutch oven; cover and bake 2–2 ½ hours and until meat is tender, stirring halfway through cook time. Remove and discard bay leaf; serve.
    Tip: Keep leftovers in a heavy duty oven-safe pan with lid for easy storage and re-heating.

Amount per ⅙ recipe serving: Calories 340, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 75mg, Sodium 350mg, Total Carb 9g, Fiber 2g, Sugars 3g, Protein 25g, Calc 4%, Vitamin A 140%, Vitamin C 8%, Iron 15%