Braised Short Ribs with Red Wine Sauce

Try this bold recipe today. Beef Short Ribs and mushrooms are braised in beef stock and red wine for a deep delicious flavor.

  • 3
    hrs
  • 4
    SERVINGS
  • 381
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 pounds beef Short Ribs, Boneless
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • 1 can (10-1/2 ounces) beef broth or beef consommé
  • 1 cup dry red wine
  • 2 small onions, quartered
  • 4 cloves garlic, minced
  • 3 fresh thyme sprigs
  • 1-1/2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Cooking:

  1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer1-3/4 to 2-1/2 hours or until beef is fork-tender.

  2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.

  3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.

    Cook's Tip: To cook in a slow cooker, add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender.  When the beef is done, continue instructions for sauce preparations beginning in step 2. 

Nutrition Information

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