Wine-Braised Beef Short Ribs

Tender wine-braised short ribs, slow-cooked to perfection with rich red wine, fresh herbs, and aromatic vegetables. The result is a flavorful, melt-in-your-mouth dish perfect for a cozy meal. Ideal for pairing with mashed potatoes or roasted vegetables.

Recipe - Frankston #713

Servings4

Cook Time180 Minutes

Calories610

Ingredients

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp mustard powder

2 lbs beef short ribs, cross-cut

2 Tbs oil

1 medium onion, sliced

3 cloves garlic, minced

1 Tbs tomato paste

3/4 cup dry red wine

2 1/2 cups beef broth

Directions

Preheat oven to 350° F. In a small bowl, combine salt, pepper, garlic powder and mustard powder. Rub ribs with seasoning mixture.
Heat oil in a deep ovenproof skillet or Dutch oven. Sear ribs on both sides until well-browned, but not cooked through. Transfer to a plate. Add onions to pan; sauté until soft. Add garlic. Sauté for 1 minute. Add tomato paste; stir to coat. Place ribs back in skillet. Add wine. Stir gently, and scrape bottom of pan to deglaze. Let wine reduce to almost dry; add broth. Bring to a simmer.
Cover skillet. Place in oven. Cook for 2 to 3 hours (depending on size of ribs), or until meat is tender and about to fall off the bone. Remove ribs from dish; wrap in foil. Place skillet back on stove. Bring remaining liquid to a boil. Let mixture thicken and reduce by half. Taste and adjust flavor with salt and pepper, if necessary. Place ribs in a serving bowl. Pour sauce over the top to serve.

Nutritional Information

Calories: 610, Fat: 28 g (9 g Saturated Fat), Cholesterol: 206 mg, Sodium: 1202 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 70 g.

0 minutes

Prep Time

180 minutes

Cook Time

Servings

610

Calories

Shop Ingredients

Makes 4 servings

1 tsp salt

Not Available

1/2 tsp black pepper

Not Available

1 tsp garlic powder

Lawry's Coarse Ground With Parsley Garlic Powder - 5.5 Ounce

Add Lawry's Coarse Ground With Parsley Garlic Powder - 5.5 Ounce to Favorites.Add Lawry's Coarse Ground With Parsley Garlic Powder - 5.5 Ounce to Favorites.

$9.99$1.82/oz

1 tsp mustard powder

Not Available

2 lbs beef short ribs, cross-cut

Not Available

2 Tbs oil

Brookshire's Vegetable Oil - 48 Ounce

Add Brookshire's Vegetable Oil - 48 Ounce to Favorites.Add Brookshire's Vegetable Oil - 48 Ounce to Favorites.

$3.99 was $4.49$0.08/oz

1 medium onion, sliced

White Onion - Avg 0.80 Lb

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$1.19 avg/ea$1.49/lb

3 cloves garlic, minced

Not Available

1 Tbs tomato paste

Not Available

3/4 cup dry red wine

Age restricted item

Kiepersol Texas Cabernet Sauvignon Wine - 750 ml

Add Kiepersol Texas Cabernet Sauvignon Wine - 750 ml to Favorites.Add Kiepersol Texas Cabernet Sauvignon Wine - 750 ml to Favorites.

$23.99 was $28.99$0.03/ml

2 1/2 cups beef broth

Not Available

Nutritional Information

Calories: 610, Fat: 28 g (9 g Saturated Fat), Cholesterol: 206 mg, Sodium: 1202 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 70 g.

Directions

Preheat oven to 350° F. In a small bowl, combine salt, pepper, garlic powder and mustard powder. Rub ribs with seasoning mixture.
Heat oil in a deep ovenproof skillet or Dutch oven. Sear ribs on both sides until well-browned, but not cooked through. Transfer to a plate. Add onions to pan; sauté until soft. Add garlic. Sauté for 1 minute. Add tomato paste; stir to coat. Place ribs back in skillet. Add wine. Stir gently, and scrape bottom of pan to deglaze. Let wine reduce to almost dry; add broth. Bring to a simmer.
Cover skillet. Place in oven. Cook for 2 to 3 hours (depending on size of ribs), or until meat is tender and about to fall off the bone. Remove ribs from dish; wrap in foil. Place skillet back on stove. Bring remaining liquid to a boil. Let mixture thicken and reduce by half. Taste and adjust flavor with salt and pepper, if necessary. Place ribs in a serving bowl. Pour sauce over the top to serve.