Red Wine-Braised Beef Recipe

Name: Red Wine-Braised Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 gallon water; 6 tablespoons kosher salt; 1/4 cup brown sugar; 2 tablespoons cracked black peppercorns; 1 tablespoon toasted coriander seeds; 1 tablespoon toasted mustard seeds; 1 tablespoon crushed red pepper; 6 thyme sprigs; 4 (1-inch) strips lemon rind; 1 garlic head, halved crosswise; 6 (8-ounce) bone-in beef short ribs; 6 tablespoons olive oil, divided; 2 teaspoons freshly ground black pepper; 3 cups finely chopped onion; 1 1/2 cups finely chopped celery; 1 cup finely chopped carrot; 12 garlic cloves, finely grated; 2 tablespoons unsalted tomato paste; 3 anchovy fillets, rinsed and chopped; 2 tablespoons chopped fresh oregano; 2 tablespoons smoked paprika; 1 cup red wine; 1/2 cup red wine vinegar; 1/4 cup light agave nectar; 4 cups unsalted chicken stock; 3 tablespoons chopped fresh parsley; 2 teaspoons grated lemon rind; 3 garlic cloves, minced

Servings: persons

1/2 gallon water
6 tablespoons kosher salt
1/4 cup brown sugar
2 tablespoons cracked black peppercorns
1 tablespoon toasted coriander seeds
1 tablespoon toasted mustard seeds
1 tablespoon crushed red pepper
6 thyme sprigs
4 (1-inch) strips lemon rind
1 garlic head, halved crosswise
6 (8-ounce) bone-in beef short ribs
6 tablespoons olive oil, divided
2 teaspoons freshly ground black pepper
3 cups finely chopped onion
1 1/2 cups finely chopped celery
1 cup finely chopped carrot
12 garlic cloves, finely grated
2 tablespoons unsalted tomato paste
3 anchovy fillets, rinsed and chopped
2 tablespoons chopped fresh oregano
2 tablespoons smoked paprika
1 cup red wine
1/2 cup red wine vinegar
1/4 cup light agave nectar
4 cups unsalted chicken stock
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
3 garlic cloves, minced

1
Combine first 10 ingredients in a Dutch oven over high heat. Cook 8 minutes or until salt and sugar dissolve, stirring occasionally; remove from heat. Cool completely. Place beef in brine; cover and refrigerate overnight.
2
Remove beef from brine; pat dry. Refrigerate, uncovered, 6 to 24 hours or until dry and tacky.
3
Heat a large enameled cast-iron Dutch oven over medium heat. Add 3 tablespoons oil; swirl to coat. Season beef with pepper. Place half of beef in pan; cook 15 minutes, turning to brown on all sides. Remove from pan. Discard oil. Repeat procedure with remaining 3 tablespoons oil and beef, reserving 1 tablespoon oil in pan.
4
Preheat oven to 325u00b0. Add onion, celery, carrot, and grated garlic cloves to pan; cook 15 minutes, stirring frequently to scrape up browned bits. Add tomato paste and anchovies; cook 5 minutes, stirring frequently. Add oregano and paprika; cook 1 minute. Add wine, vinegar, and agave; simmer 10 minutes or until liquid is almost gone. Add stock; bring to a simmer.
5
Return beef to pan. Spoon vegetables over beef; simmer 5 minutes. Cover and braise at 325u00b0 for 3 hours, basting every 30 minutes.
6
Remove beef from pan. Cool liquid slightly; skim and discard fat from surface of liquid. Remove meat from bones; discard bones. Cut beef across the grain into slices. Bring vegetable mixture to a boil over medium-high heat; reduce heat, and simmer until reduced to 3 cups or until slightly thickened, stirring frequently. Return beef to pan. Refrigerate overnight, or serve immediately.
7
Combine parsley, rind, and garlic. Sprinkle over beef.

1969

kcal

Calories

Fat

228

Carbs

153

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 28 ingredients. The key ingredients include: 1/2 gallon water, 6 tablespoons kosher salt, 1/4 cup brown sugar, 2 tablespoons cracked black peppercorns, and more.

Yes, Red Wine-Braised Beef 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!

Red Wine-Braised Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions