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RECIPE
14 INGREDIENTS 13 STEPS 3hr 30min

Cabernet Braised Short Ribs

4.7
3 Ratings
Braised short ribs are an exceptionally delicious dinner party dish. Make them ahead and reheat in the oven before serving.
Cabernet Braised Short Ribs Recipe | SideChef
Braised short ribs are an exceptionally delicious dinner party dish. Make them ahead and reheat in the oven before serving.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
3hr 30min
Total Time
$4.38
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Onion
5 cloves
2 Tbsp
Grapeseed Oil
1/4 cup
Red Wine
3 lb
Beef Short Ribs
1 Tbsp
Tomato Paste
1 3/4 cups
Canned Diced Tomatoes
2 cups
Beef Broth
1 cup
Cabernet Sauvignon
to taste
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Nutrition Per Serving

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CALORIES
673
FAT
48.1 g
PROTEIN
41.3 g
CARBS
10.5 g

Cooking Instructions

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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 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 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 7
Immediately deglaze the pan with Red Wine (1/4 cup) . 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 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 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!

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Nutrition Per Serving
Calories
673
% Daily Value*
Fat
48.1 g
62%
Saturated Fat
19.0 g
95%
Trans Fat
2.5 g
--
Cholesterol
165.6 mg
55%
Carbohydrates
10.5 g
4%
Fiber
1.7 g
6%
Sugars
4.1 g
--
Protein
41.3 g
83%
Sodium
654.1 mg
28%
Vitamin D
0.2 µg
1%
Calcium
70.7 mg
5%
Iron
5.6 mg
31%
Potassium
973.6 mg
21%
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