Braised Short Ribs with Red Wine Sauce
Ingredients icon 13 Ingredients
Servings icon Makes 4 servings
Time icon 2-1/2 to 3 hours


  • 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


  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.

Nutrition Information

Nutrition information per serving: 381 Calories; 198 kcal Calories from fat; 22 g Total Fat; 10 g Saturated Fat; 9 g Monounsaturated Fat; 97 mg Cholesterol; 596 mg Sodium; 10 g Total Carbohydrate; 1.4 g Dietary Fiber; 30 g Protein; 4.2 mg Iron; 4.5 mg Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7 mg Zinc; 22 mcg Selenium;

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