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Red Wine Beef Braised Short Ribs

Victoria DeMelo
This luxurious Red Wine Beef Braised Short Ribs is an easy date night dinner that promises a sumptuous experience. Indulge in succulent beef ribs, slow-cooked in rich Cabernet Sauvignon, served over creamy mashed potatoes, and drizzled with a decadent red wine gravy. These Red Wine Bee Braised Short Ribs are the true definition of comfort food.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American, European, French
Servings 8 Servings
Calories 650 kcal

Ingredients
  

  • 4 Pounds Beef Short Ribs generously seasoned with salt and pepper
  • 2 Tablsepoons Vegtable Oil
  • 1 Large Onion diced
  • 2 Celery Stalks diced
  • 2 Carrots diced
  • 1 Head Garlic minced
  • 2 Tablespoons Tomato Paste
  • 2 Tabelspoons All Purpose Flour
  • 1 750mL Bottle of your favourite Cabernet Sauvignon Red Wine
  • 4 Cups Beef Stock
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 1-2 Bay Leaves
  • Salt & Pepper to taste

For Serving

  • Mashed Potatoes for serving
  • Steamed or Sauté Vegetables for serving

Instructions
 

  • Preheat your instant pot or Dutch oven over medium-high heat. Add vegetable oil.
    2 Tablsepoons Vegtable Oil
  • Sear the beef short ribs on all sides until golden brown. Work in batches to avoid overcrowding the pot.
    4 Pounds Beef Short Ribs
  • Remove the seared short ribs from the pot and set them aside. Add diced onions, celery, and carrots to the pot. Sauté for 1 minute until softened.
    1 Large Onion, 2 Celery Stalks, 2 Carrots
  • Add minced garlic, tomato paste, and sprinkle with flour. Sauté for an additional 1-2 minutes.
    1 Head Garlic, 2 Tablespoons Tomato Paste, 2 Tabelspoons All Purpose Flour
  • Pour in the entire bottle of Cabernet Sauvignon red wine, scraping the bottom to release any flavourful bits. Add beef stock, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
    1 750mL Bottle of your favourite Cabernet Sauvignon Red Wine, 4 Cups Beef Stock, 2 Sprigs Fresh Thyme, 2 Sprigs Fresh Rosemary, 1-2 Bay Leaves, Salt & Pepper
  • Instant Pot: Close the lid and set to high pressure for 1.5 hours. Allow natural release.
    Dutch Oven/Roasting Pan: Simmer on low heat for 3 hours or on medium-high heat for 1.5 hours covered and 1.5 hours uncovered.
  • Once cooked, remove the beef short ribs from the pot and set them aside. Use a sieve to separate the juices from the vegetables and herbs. Discard solids. In a separate saucepan, reduce the separated juices to make a rich gravy. Cook on medium heat until desired thickness is reached.
  • Serve the braised short ribs over a bed of The Creamiest Roasted Garlic Mashed Potatoes (check out my recipe!!) and steamed or sauté vegetables of choice. Pour the rich gravy over the ribs and potatoes. Enjoy! :)
    Mashed Potatoes, Steamed or Sauté Vegetables

Nutrition

Serving: 250g (1 Serving)Calories: 650kcalCarbohydrates: 20gProtein: 30gFat: 45gSaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 4mg
Keyword beef, beef stew, comfort food, dinner, dinner recipe, instant pot, meat stew, slow cooker, weekend dinner
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