Make Ahead Red Wine Braised Short Ribs Recipe

Name: Make Ahead Red Wine Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 pounds bone in beef short ribs; 1 cup diced onions; 2 diced carrots; 1 head of garlic, cloves seperated, smashed and skins removed; 3 tablespoons flour; 1 750ml bottle of a big red wine (cab, cote de rhone, meritage); 1/2 cup port; 1 32oz box chicken stock; 2 bay leaves; 1 tablespoon tomato paste; 3 tablespoons fresh herbs (rosemary or tyme or pasley)

Servings: persons

1 tablespoon olive oil
6 pounds bone in beef short ribs
1 cup diced onions
2 diced carrots
1 head of garlic, cloves seperated, smashed and skins removed
3 tablespoons flour
1 750ml bottle of a big red wine (cab, cote de rhone, meritage)
1/2 cup port
1 32oz box chicken stock
2 bay leaves
1 tablespoon tomato paste
3 tablespoons fresh herbs (rosemary or tyme or pasley)

1
Heat oil in a 5qt Dutch oven. Adjust oven rack to center to fit the dutch oven and heat to 300 degrees. Season Short Ribs with plenty of salt and pepper. Brown the short ribs on all sides in batches to not over crowd the pan and transfer to plate.
2
Remove all but 2 tablespoons of fat from dutch oven, add onions and carrots saute until soft. Add garlic, saute until fragrant. Add flour, stir to combine. Add bottle of wine and scape up the brown bits on bottom of pan. Add port, chicken stock, bay leaves, tomato paste, stir to combine. Add short ribs back into dutch oven bring to a boil, cover and put pot into oven and cook for 3 hours.
3
Remove from pot from oven. Remove ribs from pot, take off any veg stuck to meat and set ribs aside. You can remove the bones at this time if you wish. Strain braising liquid through large sieve into a bowl, press out liquid from solid. Throw out solids, spoon off extra fat at this time (or refigerate sauce and ribs in their seperate containers overnight and remove the fat from the liquid the next day.
4
Add strained and defatted liquid to the cleaned dutch oven bring to a boil, simmer for 5-20 minutes until the sauce is thickened, add ribs simmer for 10-15 minutes until heated through and serve

2160

kcal

Calories

121

Fat

Carbs

199

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 pounds bone in beef short ribs, 1 cup diced onions, 2 diced carrots, and more.

Yes, Make Ahead Red Wine 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!

Make Ahead Red Wine Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions