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Beef Short Ribs, Red Wine Braised

Bone-in short ribs braised in red wine until deeply tender, finished in a rich, glossy pan sauce.
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Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 460kcal

Ingredients

  • 4 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 325°F (165°C). Season short ribs generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches, about 3–4 minutes per side, until deeply browned. Remove and set aside.
  • Add onion and carrots to the pot, cooking 6–7 minutes until softened. Add garlic and cook 1 minute more.
  • Pour in red wine, scraping up browned bits, and simmer 3–4 minutes to reduce slightly.
  • Stir in broth and tomato paste.
  • Return short ribs to the pot, add thyme, cover, and transfer to the oven.
  • Braise 2 to 2 1/2 hours, until the meat is falling off the bone.
  • Skim excess fat from the sauce before serving.

Nutrition

Serving: 1serving | Calories: 460kcal | Protein: 34g | Fat: 32g | Fiber: 1g
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