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Red wine braised short ribs with glossy brown sauce over mashed potatoes.
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Classic Red Wine Braised Short Ribs

These red wine braised short ribs cook low and slow in a Dutch oven with onions and garlic until the beef pulls apart with a fork.
Course Lunch or Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 25 minutes
Servings 4 servings
Calories 582kcal
Author Deb Clark

Equipment

  • 1 Large Dutch Oven

Ingredients

  • 3-4 pounds beef short ribs
  • 1 to 1½ tablespoons Montreal steak seasoning
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup red wine
  • 1½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  • Pat the ribs dry and coat them evenly with the Montreal steak seasoning.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
    Seasoned beef short ribs arranged in a Dutch oven to sear.
  • In the same pot, add the onion and cook until softened. Stir in garlic and tomato paste—cook for about a minute until everything smells rich and savory.
    Minced garlic and tomato paste added to softened onions in a Dutch oven.
  • Deglaze with wine. Pour in the red wine and scrape up all those browned bits from the bottom of the pot. Let it simmer for 3–5 minutes to reduce slightly.
    Red wine poured from the bottle into the pot with the onions.
  • Add the beef broth and Worcestershire sauce. Stir to combine.
  • Return the ribs to the pot. Cover and bake at 325°F for 3 hours, until the meat is fall-apart tender.
    Kitchen tongs return a seared short rib to the Dutch oven.
  • Remove the ribs from the sauce, place on a platter covered with foil.
  • Simmer the sauce on the stovetop for 5–10 minutes to thicken. Whisk together the cornstarch and cold water. Add the slurry to the simmering sauce. Bring to a boil, reduce to a simmer for 5 minutes, stirring often. The sauce will thicken more as it cools.
    Cornstarch slurry poured into the sauce after the ribs are removed.

Notes

If you prefer to skip the wine, substitute 1 cup beef broth plus 2 tablespoons good balsamic vinegar. So the total beef broth would increase to 2 ½ cups. This recipe is delicious both ways. 

Nutrition

Calories: 582kcal | Carbohydrates: 9g | Protein: 49g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 147mg | Sodium: 588mg | Potassium: 1146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 7mg
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