Savory Red Wine-Braised Boneless Short Ribs
Indulge in the succulence of tender boneless beef short ribs, beautifully braised in a rich, full-bodied red wine along with a medley of aromatic vegetables. This slow-cooking method allows the flavors to meld together, resulting in a savory sauce that is both comforting and gourmet. The addition of chicken stock elevates the broth without overpowering the beef’s natural richness. Perfectly served over spaetzle, noodles, or creamy polenta, this dish is ideal for a cozy family dinner or a special occasion, filling your home with delightful aromas as it cooks to perfection.
N/A
Servings
375
Calories
14
Ingredients
Ingredients
boneless beef short ribs
4 (trimmed and patted dry)
flour
1/4 cup (seasoned with salt and pepper)
canola oil
2 tablespoons (for searing)
large onion
1 (chopped)
celery rib
1 (chopped)
large carrot
1 (chopped)
garlic cloves
3 (minced)
red wine
1 cup (full-bodied)
chicken stock
1-2 cups (low-sodium for braising)
tomato paste
2 tablespoons (for flavor)
bay leaf
1 (whole)
dried thyme
1 teaspoon
dried rosemary
1 teaspoon
salt and pepper
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the vegetables by chopping the onion, celery, and carrot into one-inch pieces. Mince the garlic and set aside.
3
In a shallow dish, season flour with salt and pepper. Dredge the boneless short ribs in the seasoned flour, shaking off any excess.
4
Heat a Dutch oven or a deep, oven-safe pan over high heat until hot. Add canola oil, then immediately add the floured short ribs to the pan.
5
Sear the beef for about 3-4 minutes on each side until all surfaces are a deep, golden brown. Remove the beef from the pan and set aside.
6
Lower the heat to medium and add the chopped onion, carrot, and celery to the pan. Sauté the vegetables for around 5 minutes until they start to brown.
7
Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
8
Pour in the red wine and allow it to cook down, reducing by half, which should take about 5-7 minutes.
9
Add the tomato paste, chicken stock, dried thyme, dried rosemary, and bay leaf to the pan, stirring well to combine.
10
Return the browned short ribs to the Dutch oven, ensuring they are submerged in the liquid. Cover the pan tightly with a lid and place it in the preheated oven.
11
Cook for approximately 2 hours, or until the beef is extremely tender but not falling apart.
12
Once cooked, carefully remove the beef from the pot. Strain the vegetables from the braising liquid, discarding the solids.
13
Return the strained liquid to the pan and simmer over medium heat until it reduces to your desired consistency, stirring occasionally.
14
Season the sauce with additional salt and pepper to taste. Serve the tender short ribs drizzled with the rich sauce over spaetzle, noodles, or creamy polenta.
Nutrition Information
17.5g
Fat
25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of beef is used in this recipe?
This recipe specifically uses 4 boneless beef short ribs, trimmed and patted dry.
What is the recommended oven temperature for braising?
The oven should be preheated to 350°F (175°C) for the slow-cooking process.
How long do the short ribs need to cook in the oven?
The ribs should cook for approximately 2 hours, or until the beef is extremely tender.
What kind of wine is best for this dish?
A full-bodied red wine is recommended to create a rich, savory sauce.
Why are the short ribs dredged in flour?
Dredging the beef in seasoned flour before searing helps develop a golden brown crust and helps thicken the braising liquid later.
What are the suggested side dishes for these short ribs?
This dish is perfectly served over spaetzle, noodles, or creamy polenta.
How much should I reduce the red wine?
You should allow the red wine to cook down and reduce by half, which typically takes about 5 to 7 minutes.
What aromatics are included in the vegetable medley?
The vegetable medley consists of chopped onion, celery, carrot, and minced garlic.
Why is chicken stock used instead of beef stock?
The addition of chicken stock elevates the broth without overpowering the natural richness of the beef.
What herbs are used for seasoning the braising liquid?
The recipe uses dried thyme, dried rosemary, and a whole bay leaf.
How do you prepare the sauce after the beef is cooked?
Strain the vegetables from the liquid, return the liquid to the pan, and simmer until it reaches your desired consistency.
What size should the vegetables be chopped?
The onion, celery, and carrot should be chopped into one-inch pieces.
How long do you sear the beef for?
Sear the beef for about 3-4 minutes on each side until all surfaces are a deep, golden brown.
What type of cooking oil is recommended for searing?
Canola oil is used for searing the beef over high heat.
How much protein is in a serving of this dish?
There are 30 grams of protein per serving.
What is the calorie count for this recipe?
Each serving contains approximately 375 calories.
Is tomato paste used in this recipe?
Yes, 2 tablespoons of tomato paste are added for flavor and depth.
Do I keep the vegetables in the final sauce?
No, the instructions specify to strain the vegetables from the braising liquid and discard the solids before reducing the sauce.
Should the beef be submerged in the liquid?
Yes, ensure the browned short ribs are submerged in the liquid before covering and placing them in the oven.
How much fat is in a serving?
There is 17.5g of fat per serving.
What are the carbohydrate counts for this recipe?
There are 25g of carbohydrates per serving.
What type of pan is best for this recipe?
A Dutch oven or a deep, oven-safe pan is ideal for searing and braising.
When should the garlic be added?
Stir in the minced garlic after the onion, carrot, and celery have sautéed for about 5 minutes.
How many garlic cloves are required?
The recipe calls for 3 minced garlic cloves.
Can I use low-sodium chicken stock?
Yes, the recipe specifically lists low-sodium chicken stock for braising.
Is the beef supposed to fall apart?
The goal is for the beef to be extremely tender but not completely falling apart.
How do you finish the seasoning of the sauce?
Once the sauce is reduced, season it with additional salt and pepper to taste.
What heat level should I use for searing the meat?
The pan should be heated over high heat for searing the floured ribs.
How many ingredients are in this recipe?
There are 14 ingredients used to make this dish.
How much flour is needed for dredging?
The recipe requires 1/4 cup of flour, seasoned with salt and pepper.