Braised Beef Short Ribs In Red Wine Sauce Recipe

Braised Beef Short Ribs In Red Wine Sauce

Braised Beef Short Ribs In Red Wine Sauce

The rib recipe that we want to recommend to you is braised beef short ribs in red wine sauce. You cook this dish in the same way as you make the classic braised short ribs. However, instead of using beef stock, you use red wine as the braising liquid.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 545 kcal


  • 3-4 pound Short ribs of beef (with bone)
  • 2 tbsp Vegetable oil
  • White salt
  • Pepper (black)
  • 1 Large sliced Onion
  • 4 cloves Minced garlic
  • 3-4 cups Red wine
  • Fresh herbs (parsley, fresh thyme, sage, rosemary sprigs, etc.)
  • 2-3 Tomatoes
  • 1-2 Carrots
  • 3-4 pieces Celery


  • Preheat the oven until it reaches 325°F
  • Season the beef with white salt and pepper.
  • Brown the heat in a pan with 2 – 3 teaspoons of vegetable oil.
  • Add onion and garlic to the pan and cook for 2 minutes or until the onion turns brown
  • Put carrot and celery into the pan and cook them until they become soft
  • Slice the tomatoes, add them to the pan
  • Add wine, herbs, tomato paste and cook until the tomato paste is dissolved
  • Arrange the meat pieces in the pan without crowding them
  • Seal the pan and put it into the oven (make sure that the oven reaches the required temperature)
  • Braise the ribs for 3 hours
  • Let the meat rest
  • Serve the food and enjoy!


Est. cost: $15 – $115 (depending on the red wine)
Nutritional value:
  • Calories: 545 cal
  • Carbohydrates: 9 g
  • Protein: 44 g
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Cholesterol: 129 mg
  • Sodium: 1,101 mg
  • Potassium: 1319 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Vitamin A: 4265 IU
  • Vitamin C: 6.2 mg
  • Calcium: 50 mg
  • Iron: 5.5 mg
Keyword beef, ribs

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Thanks for visiting my website. My name is Roger Lee, and I am a 30-year-old man with a hybrid blood of Chinese and Russian. I decided to set up this site to share with everyone my love and passion for open-air cuisine. It all started when my parents opened a restaurant and I had the chance of getting exposed to the art of outdoor cooking.
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