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Red-Wine-Braised Short Ribs

Red-Wine-Braised Short Ribs

Slow - cook beef short ribs in red wine with onions and herbs. Tender, flavorful, and perfect for a special meal.
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Prep Time 4 hours
Cook Time 2 hours 30 minutes
Total Time 6 hours 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 people
Calories 216 kcal

Equipment

Ingredients
  

  • 1 Beef Short Ribs 10-14oz each
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 tsp Crushed Black Pepper
  • 3 Garlic Clove crushed
  • 2 tbsp Olive Oil
  • 1 White Onion cut into cubes
  • 2 Celery cut into cubes
  • 2 Carrot cut into cubes
  • 2 tbsp Tomato Paste
  • 2 cups Dry Red Wine
  • 2 cups Beef Stock
  • 2 sprigs Fresh Thyme
  • 2 Bay Leaves

Instructions
 

  • Season the Beef: Sprinkle beef all over with salt and pepper.
  • Pan-fried Beef Short Ribs: Heat the oil in a large ovenproof pan over high heat. Add the beef short ribs and cook until browned on each side (about 5-7 minutes).
    1 Beef Short Ribs
  • Sautéed Vegetables: Reduce heat to medium. Add onion and garlic to the same pan and sauté for 2 minutes. Add the carrots and celery and cook for 5 minutes until the carrots are tender and sweet.
    1 White Onion, 3 Garlic Clove, 2 Celery, 2 Carrot
  • Add Liquid and Short Ribs to the Pot: Add tomato paste and cook for 1 minute. Add wine, broth, thyme and bay leaf. Stir until tomato paste dissolves. Return the beef to the liquid and arrange it so it is submerged. Place a lid on the pot.
    2 tbsp Tomato Paste, 2 cups Dry Red Wine, 2 cups Beef Stock, 2 sprigs Fresh Thyme, 2 Bay Leaves
  • Preheat and Start Cooking: Press the "Start Cooking" button to start preheating. Once preheated, place the pot on the roasting pan and insert it into Level 1. Cook until the meat can be easily pried open with a fork.
    Oven Settings
    Mode: Bake
    Temp: 165℃
    Time: 2hr 30min
    Preheat: ON
  • Remove the Pot from the Oven: Using a pair of oven mitts, carefully remove the pot from the oven. Remove the beef separately, leaving the meat on the bone.
  • Make the Sauce: Strain all the liquid from the pan and squeeze out the juices from the onions, carrots, etc. Pour the sauce back into the pan and bring it to a boil while stirring. Make adjustments as needed - boil it to reduce and thicken it, add water to thin it out, and season with salt and pepper if necessary.
  • Place beef on serving plate, spoon over sauce. Serve!

Nutrition

Calories: 216kcalCarbohydrates: 13gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 1208mgPotassium: 511mgFiber: 2gSugar: 4gVitamin A: 5331IUVitamin C: 8mgCalcium: 47mgIron: 1mg
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