home search glass cart save
more
Cabernet Braised Short Ribs

14 INGREDIENTS • 13 STEPS • 3HRS 30MINS

Cabernet Braised Short Ribs

Recipe

4.7

3 ratings
Braised short ribs are an exceptionally delicious dinner party dish. Make them ahead and reheat in the oven before serving.
Add to plan
Braised short ribs are an exceptionally delicious dinner party dish. Make them ahead and reheat in the oven before serving.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

3HRS 30MINS

Total Time

$4.38

Cost Per Serving

Ingredients

Servings
6
us / metric
Onion
1
Onion
Carrot
2
Carrots
Garlic
5 cloves
Garlic
Grapeseed Oil
2 Tbsp
Grapeseed Oil
Red Wine
4 Tbsp
Red Wine
Beef Short Ribs
1.4 kg
Beef Short Ribs
Tomato Paste
1 Tbsp
Tomato Paste
Canned Diced Tomatoes
395 g
Canned Diced Tomatoes
Beef Broth
480 mL
Beef Broth
Cabernet Sauvignon
240 mL
Cabernet Sauvignon
Fresh Rosemary
3 sprigs
Fresh Rosemary
Bay Leaf
2
Bay Leaves
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
673
Fat
48.1 g
Protein
41.3 g
Carbs
10.5 g
Add to plan
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

Hide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Chop the Onion (1), dice the Carrots (2) and roughly chop the Garlic (5 cloves).
step 2 Chop the Onion (1), dice the Carrots (2) and roughly chop the Garlic (5 cloves).
step 3
Season the Beef Short Ribs (1.4 kg) with Salt (to taste) and Ground Black Pepper (to taste).
step 3 Season the Beef Short Ribs (1.4 kg) with Salt (to taste) and Ground Black Pepper (to taste).
step 4
Heat Grapeseed Oil (2 Tbsp) in a Dutch oven or a half hotel pan over medium-high heat.
step 4 Heat Grapeseed Oil (2 Tbsp) in a Dutch oven or a half hotel pan over medium-high heat.
step 5
When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes, or until they're caramelized and brown.
step 5 When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes, or until they're caramelized and brown.
step 6
Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown. Continue flipping and searing until each side is nice and browned. Transfer the short ribs to a dish.
step 6 Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown. Continue flipping and searing until each side is nice and browned. Transfer the short ribs to a dish.
step 7
Immediately deglaze the pan with Red Wine (4 Tbsp). Use a spatula with a flat end to scrape the browned bits up and into the sauce you’re creating with the wine. Add another splash of wine if needed.
step 7 Immediately deglaze the pan with Red Wine (4 Tbsp). Use a spatula with a flat end to scrape the browned bits up and into the sauce you’re creating with the wine. Add another splash of wine if needed.
step 8
Reduce the heat to medium low. Stir the onions into the pan with a pinch of salt and let them sweat for 3 to 4 minutes, stirring occasionally.
step 9
Add the carrots and garlic into the pan and saute for another 5 minutes.
step 9 Add the carrots and garlic into the pan and saute for another 5 minutes.
step 10
Stir in the Tomato Paste (1 Tbsp) and cook for 1 minute, then add the Canned Diced Tomatoes (395 g) and Beef Broth (480 mL).
step 10 Stir in the Tomato Paste (1 Tbsp) and cook for 1 minute, then add the Canned Diced Tomatoes (395 g) and Beef Broth (480 mL).
step 11
Next add Cabernet Sauvignon (240 mL), Bay Leaves (2) and Fresh Rosemary (3 sprigs). Bring to a boil.
step 11 Next add Cabernet Sauvignon (240 mL), Bay Leaves (2) and Fresh Rosemary (3 sprigs). Bring to a boil.
step 12
Gently nestle the short ribs in the braising liquid. Tightly cover with a lid or foil and transfer to the oven.
step 12 Gently nestle the short ribs in the braising liquid. Tightly cover with a lid or foil and transfer to the oven.
step 13
Let the short ribs braise in the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve and enjoy!
step 13 Let the short ribs braise in the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve and enjoy!

Tags

Date Night
0 Saved
top
Version v3.130.2