Delicious Braised Short Ribs with Red Wine Gravy and Vegetables

Indulge in the ultimate comfort food with these melt-in-your-mouth Braised Short Ribs with Red Wine Gravy and Vegetables. Slow-cooked in a rich medley of dry red wine, beef broth, garlic, and earthy herbs like thyme and rosemary, these tender beef short ribs are infused with deep, savory flavors. Carrots, celery, and optional potatoes complement the dish, creating a hearty, one-pot meal perfect for cooler evenings or special occasions. The secret to perfection lies in the gentle braising process that locks in flavor while producing a luscious red wine gravy. Serve these fall-off-the-bone short ribs over mashed potatoes, creamy polenta, or alongside crusty bread to savor every drop of the luxurious sauce. Perfect for family dinners or entertaining, this gourmet classic will leave everyone asking for seconds.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 lbs beef short ribs
• 1.5 tsp salt
• 1 tsp black pepper
• 0.25 cup all-purpose flour
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 carrots, peeled and sliced into chunks
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 1 bay leaf
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 4 potatoes, halved (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the short ribs generously with salt and black pepper on all sides.

Step 3

Lightly coat the short ribs with flour, shaking off any excess.

Step 4

Heat a large Dutch oven or oven-safe pot over medium-high heat and add the olive oil.

Step 5

Sear the short ribs on each side until browned, about 3-4 minutes per side. Remove the ribs and set them aside on a plate.

Step 6

In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.

Step 7

Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Step 8

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 5 minutes to reduce slightly.

Step 9

Add the beef broth, bay leaf, thyme sprigs, and rosemary sprig to the pot. Stir to combine.

Step 10

Return the short ribs to the pot, nestling them into the liquid. Add the potatoes, if using.

Step 11

Cover the pot with a tight-fitting lid and transfer to the preheated oven.

Step 12

Braise in the oven for 2.5 to 3 hours, or until the short ribs are tender and the meat is falling off the bone.

Step 13

Carefully remove the pot from the oven. Skim off any excess fat from the surface of the liquid.

Step 14

Discard the bay leaf, thyme sprigs, and rosemary sprig.

Step 15

Serve the short ribs with the vegetables and ladle the red wine gravy over the top. Enjoy!

Nutrition Facts

Serving size	(4186.5g)

Amount per serving	% Daily Value*
Calories	6112.3

Total Fat 287.2g	0%
Saturated Fat 105.1g	0%
Polyunsaturated Fat 12.8g
Cholesterol 1215.6mg	0%
Sodium 17629.1mg	0%
Total Carbohydrate 425.9g	0%
Dietary Fiber 34.1g	0%
Total Sugars 218.1g
Protein 359.6g	0%

Vitamin D 145.1IU	0%
Calcium 818.6mg	0%
Iron 35.6mg	0%
Potassium 11056.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 25.1%

Carbs: 29.7%