Red Wine–Braised Short Ribs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This classic red wine-braised short ribs dish is the epitome of slow-cooked comfort. By searing the beef until deeply browned and simmering it slowly in a full-bodied Cabernet Sauvignon, the meat becomes exceptionally tender while the sauce develops a complex, savoury depth. Fresh herbs and aromatics like garlic and celery provide a fragrant base, making this dairy-free main course a sophisticated choice for a weekend dinner or a special occasion.

Preparing this dish in a single large casserole dish makes it a practical option for entertaining, as most of the work happens tucked away in the oven. For a complete meal, serve the succulent ribs in shallow bowls with plenty of the glossy, reduced sauce. While delicious on its own, it pairs beautifully with creamy mashed potatoes or seasonal root vegetables to soak up every drop of the luxurious red wine gravy.

Ingredients for Red Wine–Braised Short Ribs

2.3kg bone-in beef short ribs, cut crosswise into 2" pieces
कोशेर नमक और ताज़ी पिसी हुई काली मिर्च
3 बड़े चम्मच वनस्पति तेल
3 medium onions, chopped
3 मध्यम गाजर, छिली हुई, कटी हुई
2 अजवाइन की डंडियाँ, कटी हुई
3 बड़े चम्मच सादा आटा
1 बड़ा चम्मच टमाटर पेस्ट
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
950ml low-salt beef stock

How to make Red Wine–Braised Short Ribs

Preheat oven to 177°C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.