Short Ribs Braised with Red Wine and Ancho Chiles

Name: Short Ribs Braised with Red Wine and Ancho Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles, stems and seeds removed; 4 pounds bone-in beef short ribs; Kosher salt and freshly ground black pepper; 4 tablespoons vegetable oil; 1 large yellow onion, minced; 2 large cloves garlic, minced; 1 cup peeled, seeded, and diced plum tomatoes, fresh or canned; 1/4 cup red wine vinegar; 1 1/2 cups chicken stock (page 190), plus more as needed; 1 sprig fresh rosemary

Servings: persons

1
Cover the chiles with warm water and let soak for 20 minutes to soften.
2
Drain and chop.
3
Preheat the oven to 350F.
4
Season the short ribs all over with salt and pepper.
5
Heat 2 tablespoons of the vegetable oil in a large, heavy, ovenproof pot over high heat.
6
Add the short ribs and brown on all sides, in batches if necessary, about 5 minutes.
7
Transfer them with tongs to a platter.
8
Discard the fat in the pan and add the remaining 2 tablespoons vegetable oil.
9
Reduce the heat to medium.
10
Add the onion, garlic, and chiles to the pot and saute until the onion softens, about 5 minutes.
11
Add the tomatoes and vinegar and bring to a simmer.
12
Return the short ribs to the pot, placing them on their sides; they should fit snugly.
13
Add the stock and rosemary sprig and bring to a simmer.
14
Cover the pot tightly and place in the middle of the oven.
15
Cook until the meat is tender and starting to fall off the bone, about 3 hours, turning the meat over halfway through.
16
With tongs, transfer the short ribs to a platter.
17
Pour the sauce into a measuring cup and let settle for 5 minutes.
18
Spoon the fat off the surface.
19
Return the short ribs to the pot and pour the skimmed sauce over the short ribs.
20
Add more stock if needed to thin to desired consistency.
21
Reheat gently to serve.
22
Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with intensity and tannic structure.

1515

kcal

Calories

Fat

Carbs

150

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 dried ancho chiles, stems and seeds removed, 4 pounds bone-in beef short ribs, Kosher salt and freshly ground black pepper, 4 tablespoons vegetable oil, and more.

Yes, Short Ribs Braised with Red Wine and Ancho Chiles 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!

Short Ribs Braised with Red Wine and Ancho Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions