Braised Short Ribs Recipe

Name: Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups dry red wine, divided; 2 1/4 cups beef broth, divided; 2 garlic cloves, chopped; 1 teaspoon ground allspice; 1/2 teaspoon ground ginger; 4 pounds beef short ribs, trimmed and cut in half; 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup all-purpose flour; 3 tablespoons olive oil; 1 carrot, chopped; 1/2 onion, chopped; 1 celery rib, chopped; 2 tablespoons tomato paste; Roasted red potatoes; Garnish: chopped fresh parsley

Servings: persons

2 1/4 cups dry red wine, divided
2 1/4 cups beef broth, divided
2 garlic cloves, chopped
1 teaspoon ground allspice
1/2 teaspoon ground ginger
4 pounds beef short ribs, trimmed and cut in half
1 teaspoon salt
1 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery rib, chopped
2 tablespoons tomato paste
Roasted red potatoes
Garnish: chopped fresh parsley

1
Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.
2
Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.
3
Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.
4
Reduce heat to medium; add carrot, onion, and celery, and saute 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.
5
Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.
6
Bake at 300u00b0 for 3 hours. Remove ribs.
7
Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.

1392

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 cups dry red wine, divided, 2 1/4 cups beef broth, divided, 2 garlic cloves, chopped, 1 teaspoon ground allspice, and more.

Yes, Braised Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions