Hearty Wine-Braised Short Ribs
Indulge in the rich flavors of these Hearty Wine-Braised Short Ribs, a perfect dish for cozy gatherings or special family dinners. These tender, fall-off-the-bone ribs are slowly braised in a robust mixture of beef broth, red wine, and aromatic vegetables, transforming simple ingredients into comfort food at its finest. Serve them alongside creamy mashed potatoes, seasonal vegetables, and crusty bread to soak up the savory sauce – your guests will be begging for seconds!
6
Servings
600
Calories
16
Ingredients
Ingredients
beef short ribs
4 lbs (cut into serving-size pieces)
condensed beef broth
1 (10 1/2 ounce) can (none)
water
1 cup (none)
coarsely chopped onion
1 cup (none)
peppercorns
4 (whole)
Worcestershire sauce
2 teaspoons (none)
garlic clove
1 (crushed)
dried marjoram
1/2 teaspoon (none)
unbleached flour
3 tablespoons (none)
water
1/2 cup (none)
sour cream
1/4 cup (none)
prepared mustard
1 tablespoon (none)
prepared horseradish
2 1/2 tablespoons (none)
salt
1/8 teaspoon (none)
tomatoes
to taste (cut into wedges)
parsley
1 sprig (for garnish)
Instructions
1
In a large Dutch oven, brown the beef short ribs on all sides over medium heat, about 30 minutes. Remove the ribs and set aside.
2
In the same pot, add the condensed beef broth, 1 cup of water, coarsely chopped onion, whole peppercorns, Worcestershire sauce, crushed garlic, and dried marjoram.
3
Return the short ribs to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and allow to simmer slowly for 2 to 2 1/2 hours or until the ribs are tender, turning them halfway through.
4
While the ribs are cooking, prepare the Horseradish Sauce by mixing together the sour cream, prepared mustard, prepared horseradish, and salt in a small bowl. Cover and refrigerate until serving.
5
Once the ribs are done, remove them from the pot and keep warm on a serving platter.
6
Skim the fat off the cooking liquid then combine 3 tablespoons of flour with 1/2 cup of water, mixing until smooth. Gradually add this mixture to the cooking liquid, stirring constantly.
7
Bring the sauce back to a boil and cook for an additional 3 minutes until thickened. Strain if desired.
8
Serve the short ribs with the thickened sauce over them, garnishing the platter with tomato wedges and a sprig of parsley.
9
Serve the chilled Horseradish Sauce alongside the short ribs.
Nutrition Information
46.67g
Fat
20g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Wine-Braised Short Ribs?
They are tender, fall-off-the-bone beef short ribs slowly braised in a mixture of beef broth, red wine, and aromatics.
How much beef is required for this recipe?
The recipe requires 4 pounds of beef short ribs, cut into serving-size pieces.
How long does it take to brown the short ribs?
Browning the beef short ribs on all sides over medium heat takes approximately 30 minutes.
What equipment should I use for browning and braising?
A large Dutch oven is recommended for browning the meat and simmering the dish.
What are the primary liquids used for the braising base?
The recipe uses 1 cup of water and one 10.5-ounce can of condensed beef broth.
How long do the short ribs need to simmer?
The ribs should simmer slowly for 2 to 2 1/2 hours until they are tender.
Should I turn the ribs during the cooking process?
Yes, you should turn the short ribs halfway through the simmering time.
What aromatic vegetables and spices are added to the pot?
The dish includes coarsely chopped onion, whole peppercorns, crushed garlic, and dried marjoram.
How do I make the Horseradish Sauce?
Mix together sour cream, prepared mustard, prepared horseradish, and salt in a small bowl.
Does the Horseradish Sauce need to be chilled?
Yes, the sauce should be covered and refrigerated until it is ready to be served alongside the ribs.
How do I thicken the cooking liquid into a sauce?
Combine 3 tablespoons of flour with 1/2 cup of water until smooth, then gradually stir it into the cooking liquid.
What should I do before thickening the sauce?
You should skim the fat off the cooking liquid before adding the flour and water mixture.
How long should the thickened sauce boil?
Once the flour mixture is added, bring the sauce back to a boil and cook for an additional 3 minutes.
Can I strain the final sauce?
Yes, you can strain the sauce if you prefer a smoother consistency without the peppercorns and onions.
What are the recommended garnishes for the serving platter?
Garnish the platter with tomato wedges and a sprig of fresh parsley.
How many calories are in a serving of this dish?
There are 600 calories per serving.
What is the fat content per serving?
Each serving contains 46.67g of fat.
How much protein is in these short ribs?
This recipe provides 40g of protein per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
How many servings does this recipe provide?
This recipe makes 6 servings.
What sides are suggested to serve with this meal?
It is best served with creamy mashed potatoes, seasonal vegetables, and crusty bread.
What type of flour is used for the thickening slurry?
The recipe calls for 3 tablespoons of unbleached flour.
Is there Worcestershire sauce in this recipe?
Yes, 2 teaspoons of Worcestershire sauce are added to the braising liquid for extra flavor.
What kind of mustard is used for the horseradish sauce?
The recipe uses 1 tablespoon of prepared mustard.
How much horseradish should I add to the sauce?
The recipe requires 2 1/2 tablespoons of prepared horseradish.
How should the onion be prepared?
The onion should be coarsely chopped to make 1 cup.
What type of garlic is used?
One garlic clove, crushed, is used in the recipe.
Is salt used in the recipe?
1/8 teaspoon of salt is added to the Horseradish Sauce.
How much sour cream is in the sauce?
The Horseradish Sauce uses 1/4 cup of sour cream.
What category does this recipe fall into?
This is a Meat category dish, specifically a slow-cooked comfort meal.