Red Wine-Braised Short Ribs

Name: Red Wine-Braised Short Ribs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 pound beef short ribs (bone-in); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 2 carrots (chopped); 2 celery stalks (chopped); 4 clove garlic (minced); 1 can diced tomatoes (undrained); 1.5 cup dry red wine; 3 cup beef broth; 2 fresh rosemaries (sprigs); 2 fresh thymes (sprigs); 2 bay leaves; 1 tablespoon salt; 1 teaspoon black pepper; 2 pound russet potatoes (peeled and quartered); 0.5 cup milk; 0.25 cup unsalted butter; 0.5 pound fresh green beans (trimmed)

Fork-tender beef short ribs slowly braised in a rich, savory red wine sauce with aromatic vegetables, served atop creamy mashed potatoes and vibrant green beans.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Servings: 4
Cuisine: French
Difficulty: Hard
Cost: $14.63/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 pound beef short ribs (bone-in)
2 tablespoon olive oil
1 yellow onion (large, chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 clove garlic (minced)
1 can diced tomatoes (undrained)
1.5 cup dry red wine
3 cup beef broth
2 fresh rosemaries (sprigs)
2 fresh thymes (sprigs)
2 bay leaves
1 tablespoon salt
1 teaspoon black pepper
2 pound russet potatoes (peeled and quartered)
0.5 cup milk
0.25 cup unsalted butter
0.5 pound fresh green beans (trimmed)

Instructions

Preheat oven to 325°F. Pat beef short ribs dry and season generously with 1 tablespoon salt and 1 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned. Remove ribs and set aside.
Add chopped yellow onion, carrots, and celery to the Dutch oven. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, reducing slightly.
Stir in diced tomatoes, beef broth, fresh rosemary, fresh thyme, and bay leaves. Return short ribs to the pot. Liquid should mostly cover the ribs; if not, add more beef broth.
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is very tender and easily falls off the bone.
While ribs are braising, prepare mashed potatoes: Place peeled and quartered russet potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
Return drained potatoes to the pot. Add milk, unsalted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy.
Steam or boil fresh green beans until tender-crisp, about 5-7 minutes.
Once short ribs are done, carefully remove them from the pot. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract all liquid. Discard solids and herbs. Skim any excess fat from the sauce. Simmer sauce for 5-10 minutes, reducing it slightly until desired consistency. Season to taste.
Serve short ribs with a generous spoon of the red wine sauce, alongside mashed potatoes and green beans.

Notes

You can prepare the short ribs a day in advance; the flavors will deepen overnight. Store in the refrigerator and gently reheat before serving.

Nutrition (per serving)

Calories: 950
Protein: 78.5 g
Carbohydrates: 70.3 g
Fat: 37.1 g
Fiber: 10.8 g
Sodium: 1850 mg
Saturated Fat: 18.2 g
Sugar: 12.5 g
Cholesterol: 220 mg