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SideChef
Recipes
Dairy-Free
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.
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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
Braised short ribs are an exceptionally delicious dinner party dish. Make them ahead and reheat in the oven before serving.
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
3 lb
Beef Short Ribs
Tomato Paste
1 Tbsp
Tomato Paste
Canned Diced Tomatoes
1 3/4 cups
Canned Diced Tomatoes
Beef Broth
2 cups
Beef Broth
Cabernet Sauvignon
1 cup
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
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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 InstructionsHide 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 (3 lb) with Salt (to taste) and Ground Black Pepper (to taste).
step 3 Season the Beef Short Ribs (3 lb) 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 (1 3/4 cups) and Beef Broth (2 cups).
step 10 Stir in the Tomato Paste (1 Tbsp) and cook for 1 minute, then add the Canned Diced Tomatoes (1 3/4 cups) and Beef Broth (2 cups).
step 11
Next add Cabernet Sauvignon (1 cup), Bay Leaves (2) and Fresh Rosemary (3 sprigs). Bring to a boil.
step 11 Next add Cabernet Sauvignon (1 cup), 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
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Dairy-Free
American
Beef
Comfort Food
Date Night
Shellfish-Free
Dinner
Vegetables
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