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Red Wine Braised Short Ribs
Succulent beef short ribs slowly braised in red wine until fall-off-the-bone tender. This restaurant-quality dish creates a rich, flavorful sauce perfect for spooning over mashed potatoes or creamy polenta. Impressive enough for special occasions yet simple enough for a cozy weekend meal.
👥 6 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- pan
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Place a large heavy-bottomed pot over medium-high heat and add the vegetable oil.
vegetable oil2 tablespoons
3
When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan; you may need to brown the ribs in 2 or 3 batches.
4
As the ribs finish browning, remove them from the pan and set aside.
5
Add the onions, celery, carrots, and garlic to the pan.
chopped carrots1 cupchopped garlic2 teaspoons
6
Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pot.
7
Add the red wine to the pot to deglaze, and scrape the browned bits from the bottom of the pot with a spoon.
dry red wine2 cups
8
When the red wine is reduced and begins to thicken, add the vegetables, ribs, bay leaves, and chicken broth.
dry red wine2 cupsbay leaves3chicken broth4 cups
9
Cover the pot with a lid and place it into the heated oven.
10
Cook for approximately 2 1/⏱️ 2 hours.
11
Strain the ribs and vegetables from the pot, and set them aside.
12
Return the liquid to the pot and place over medium-high heat.
13
Skim off the excess fat and cook until the liquid is reduced by half.
14
Return the vegetables and ribs to the pot.
15
Serve along with mashed potatoes, noodles, polenta, or even risotto.
Nutrition Facts
calories
421 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
706 mg
protein Content
32 g
cholesterol Content
97 mg
carbohydrate Content
7 g
saturated Fat Content
11 g
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