Short Ribs Braised in Red Wine Recipe

Posted by
Rate It!
Short Ribs Braised in Red Wine
Add your photo!



  1. Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
  2. Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.
  3. Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
  4. Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
  5. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
  6. Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.
  7. Serve the ribs with the sauce spooned over.
  8. It's best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8495.92 Kcal (35571 kJ)
Calories from fat 6490.42 Kcal
% Daily Value*
Total Fat 721.16g 1109%
Cholesterol 1723.3mg 574%
Sodium 1817.65mg 76%
Potassium 6211.11mg 132%
Total Carbs 61.84g 21%
Sugars 14.71g 59%
Dietary Fiber 6.32g 25%
Protein 369.55g 739%
Vitamin C 17.5mg 29%
Vitamin A 0.9mg 29%
Iron 45.6mg 254%
Calcium 347.2mg 35%
Amount Per 100 g
Calories 262.35 Kcal (1098 kJ)
Calories from fat 200.42 Kcal
% Daily Value*
Total Fat 22.27g 1109%
Cholesterol 53.21mg 574%
Sodium 56.13mg 76%
Potassium 191.8mg 132%
Total Carbs 1.91g 21%
Sugars 0.45g 59%
Dietary Fiber 0.2g 25%
Protein 11.41g 739%
Vitamin C 0.5mg 29%
Iron 1.4mg 254%
Calcium 10.7mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 229.2
  • 225

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top