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Braised Red Wine Short Ribs

Braised Red Wine Short Ribs
Servings:
6
Total Time:
3 hours
Active Time:
30 minutes

Ingredients

2 large onions, sliced
4 carrots, peeled and sliced
4 stalks celery, sliced
4 cloves garlic, minced
4 lb bone-in beef short ribs, trimmed of fat (or 3 lb boneless beef chuck roast)
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup dry red wine
1/2 cup beef broth (or stock)
1 bay leaf
1 oven-safe pan with lid

Steps

  1. Preheat oven to 325°F. Slice onions 1/4-inch-thick. Peel carrots, then slice into 1/4-inch pieces; slice celery into 1-inch pieces. Mince garlic.
  2. Sprinkle short ribs with 1/2 teaspoon salt and pepper. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in Dutch oven; cook ribs 1–2 minutes on all sides or until browned. Remove ribs and set aside.
  3. Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining 1/2 teaspoon salt; bring mixture to a boil.
  4. Return ribs to Dutch oven; cover and bake 2–2 1/2 hours and until meat is tender, stirring halfway through cook time. Remove and discard bay leaf; serve.
Tip: Keep leftovers in a heavy duty oven-safe pan with lid for easy storage and re-heating.

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Nutritional Information

CALORIES (per 1/6 recipe) 340kcal; FAT 19.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 75mg; SODIUM 350mg; CARB 9g; FIBER 2.00g; SUGARS 3g; PROTEIN 25g; CALC 4%; VIT A 140%; VIT C 8%; IRON 15%

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