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Red Wine Braised Short Ribs

Melt-in-Your-Mouth Red Wine Braised Short Ribs Delight

This red wine braised short ribs recipe transforms humble ribs into a melt-in-your-mouth delight everyone will adore.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 625
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 4 pieces Bone-in Short Ribs
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 7 cloves Garlic smashed
  • 1 bottle Campo Viejo Rioja Wine any bold red wine works
  • 2 cups Water using broth adds flavor
  • 1 tablespoon Beef Better Than Bouillon Base can substitute with beef broth
  • 2 tablespoons Tomato Paste
  • 4 stems Fresh Thyme dried thyme can be used
  • 2 medium Carrots chopped
  • 1 tablespoon Butter optional
For the Gouda Mashed Potatoes
  • 2 pounds Russet Potatoes peeled and chopped
  • 1 cup Gouda Cheese can substitute cheddar or cream cheese
  • 1/2 cup Milk any milk or plant-based version works

Equipment

  • large heavy pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather all your ingredients and equipment.
  2. Pat the Bone-in Short Ribs dry and season with Kosher Salt and Black Pepper on all sides.
  3. In a large pot, heat Olive Oil and sear the short ribs for 3-4 minutes per side until golden brown. Remove and set aside.
  4. Lower the heat, add Tomato Paste and smashed Garlic, and whisk for 2 minutes to caramelize the tomato.
  5. Stir in Campo Viejo Rioja Wine and Beef Broth, scraping up the browned bits. Return the short ribs and top with Fresh Thyme.
  6. Cover and braise in the oven for about 3 hours, until fork-tender.
  7. About 30 minutes before cooking time is up, add chopped Carrots to the pot.
  8. For Gouda Mashed Potatoes, boil Russet Potatoes in salted water until fork-tender, about 15-20 minutes.
  9. Mash the cooked potatoes and mix in Milk and Gouda Cheese until creamy.
  10. Remove short ribs, strain braising liquid, return to pot, and boil to reduce by half for sauce.
  11. Stir in Butter for a silky finish. Keep warm while serving.
  12. Serve by ladling gouda mashed potatoes, topping with short ribs, carrots, and drizzling with sauce.

Nutrition

Serving: 1plateCalories: 625kcalCarbohydrates: 45gProtein: 50gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 4gVitamin A: 220IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

Ensure to sear the ribs for added flavor and check for tenderness as cooking times may vary.

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