Wine-Braised Short Ribs
- Total Time
- 2:31
- Prep
- 0:15
- Cook
- 2:16
- Serves
- 4
- Difficulty
- Moderate
It makes sense when cooking a long-braising stew such as this to make enough for leftovers another day.
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uncooked trimmed beef shortrib(s)1 ¼ pound(s), 4 ribs, trimmed of all visible fat
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table salt½ tsp
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black pepper¼ tsp, freshly ground
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uncooked onion(s)1 medium, chopped
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garlic clove(s)5 clove(s), medium, minced
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canned diced tomatoes15 oz, Italian-seasoned
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red wine8 fl oz, dry
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canned beef broth½ cup(s), low sodium
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honey3 Tbsp
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balsamic vinegar2 Tbsp
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bay leaf1 leaf/leaves
- Preheat the oven to 300°F.
- Spray a Dutch oven with nonstick spray and set over medium-high heat. Sprinkle short ribs with 1/4 teaspoon of salt and 1/8 teaspoon of pepper and cook until browned, about 4 minutes on each side. Transfer the ribs to a plate.
- Add the onion and garlic to Dutch oven and cook, stirring, until golden, about 5 minutes. Stir in tomatoes, wine, broth, honey, vinegar, and bay leaf; bring to a boil and cook 3 minutes. Add ribs and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and transfer pot to oven. Cook until ribs are fork tender, about 1 3/4 hours. Let the mixture cool. Discard bay leaf.
- Refrigerate the rib mixture and sauce 2–3 hours or overnight. Spoon off and discard any congealed fat. Divide ribs and sauce in half; place one half in a container for another time. Transfer other half to a saucepan and simmer until heated through, about 10 minutes. Yields 1 short rib and generous 1/2 cup sauce per serving.