Cabernet Braised Short Ribs

Cabernet Braised Short Ribs are slow cooked in the oven until they’re fall-apart tender. Aromatics and fresh herbs add flavor, and along with red wine, create a savory, delicious sauce.

Comfort Food Cravings

Fall is just around the corner friends. I can’t say I’m happy about it either.

Don’t get me wrong, I don’t hate fall, in fact it’s my second favorite season. I just like summer more.

Once I accept that summer is over, I can embrace the fall season. As the days get shorter and the temperature starts to turn chilly, I crave cozy comfort food. Do you get those same cravings in the fall?

A Perfect Combination of Short Ribs and Braising Sauce

Cabernet braised short ribs fall squarely into the category of fall worthy comfort food. They’re slowly braised in the oven which creates incredibly tender meat.

The braising liquid, which is a combination of cabernet sauvignon and beef stock, along with aromatics and fresh herbs creates a delicious, savory sauce.

My favorite way to serve these short ribs is over creamy, smashed red potatoes topped with that amazing sauce. You might think this is a time consuming dish to make, but there’s only about 20 minutes of hands on time. The oven does most of the work for you.

Since cabernet braised short ribs require so little hands on time, they’re perfect for both family meals and company dinners. To further round out the meal, add a simple salad and some crusty bread.

More Delicious One Pot Comfort Food Meals for Fall

• Lamb, Sweet Potato and Mushroom Stew
• Easy Weeknight Lasagna Toss
• Italian Style Braised Short Ribs
• Beef and Sweet Potato Noodles
• Sicilian Meatloaf

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Yield: 4-6 servings

Cabernet Braised Short Ribs

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Cabernet Braised Short Ribs are slow cooked in the oven until they’re fall apart tender. Aromatics and fresh herbs add flavor, and along with red wine, create a savory, delicious sauce.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 4-6 boneless short ribs
• 1 1/2 tsp salt, divided
• 3/4 pepper, divided
• 1 medium onion, cut into large chunks
• 2 ribs celery, cut into chunks
• 2 carrots, scrubbed and cut into chunks
• 6 cloves garlic, peeled and smashed
• 1 sprig fresh rosemary
• 2-3 sprigs fresh thyme
• 3 tbsp tomato paste
• 1 cup cabernet sauvignon
• 2 1/2 cups beef stock, divided
• 2 tbsp flour
• Mashed potatoes for serving, optional

Instructions

1. Preheat oven to 300 degrees.
2. Heat olive oil and 1 tbsp butter over medium high heat in a dutch oven.
3. Sprinkle short ribs with 1/2 tsp salt and 1/4 tsp pepper.
4. Once oil is hot, sear short ribs on all sides.
5. Remove from pan and set on a plate.
6. Decrease heat to medium low.
7. Add onion, carrots, celery, garlic, rosemary and thyme to pan.
8. Saute for about 3 minutes, until onion starts to soften.
9. Stir in tomato paste, until all the veggies are coated.
10. Add wine to the pan, increase heat to medium and bring to a boil.
11. Add 1 1/2 cups beef stock to pan and bring to a simmer.
12. Return short ribs to pan.
13. Cover pan and bake in preheated oven for three hours.
14. Let remaining 2 tbsp butter soften in a small bowl.
15. Add flour to butter and mash with a fork until well combined.
16. After 3 hours, remove short ribs from the oven.
17. Remove short ribs from pan and cover with foil to keep warm.
18. Place a strainer in bowl to catch the sauce.
19. Pour sauce and vegetables into the strainer.
20. Press the vegetables with the back of a spoon to release their liquid.
21. Pour sauce back into the pot.
22. Bring liquid to a bubble on the stove top.
23. Whisk in butter/flour mixture until smooth.
24. Continue cooking until sauce has thickened.
25. Serve short ribs over mashed potatoes and top with some of the sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 447Total Fat: 29gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 101mgSodium: 1027mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 26g