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Short Ribs Simmered in Wine
Short Ribs Simmered in Wine is a hearty, slow-baked dish that combines the deep richness of beef short ribs with the bright acidity of red wine and tomato sauce. The slow cooking process tenderizes the meat, allowing the flavors of onion, vinegar, and mustard to meld into a savory sauce with just a hint of cayenne for warmth. Ideal for a comforting family dinner, this dish pairs beautifully with mashed potatoes, crusty bread, or buttered noodles, making it a versatile main course for both casual and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 485 kcal

Ingredients
  

  • 2 lbs beef short ribs
  • ½ cup red wine
  • 8 oz tomato sauce (1 can)
  • 2 tbsp onion (chopped )
  • 1½ tsp salt
  • 2 tbsp wine vinegar
  • 1 tbsp prepared mustard
  • 1 pinch cayenne pepper

Instructions
 

Step 1: Prepare the ribs

  • Trim excess fat from short ribs and rub with a little salt.

Step 2: Brown the meat

  • In a skillet, brown ribs slowly on all sides. Drain off all fat.

Step 3: Combine ingredients

  • In a bowl, combine wine, tomato sauce, onion, salt, vinegar, mustard, and cayenne pepper.

Step 4: Bake

  • Place browned ribs in a baking dish, pour sauce over them, and cover tightly.

Step 5: Cook

  • Bake in a 300°F oven for 1 1/2 to 2 hours or until the meat is tender.

Step 6: Serve

  • Serve hot with mashed potatoes, bread, or noodles.

Tips

  • Use bone-in short ribs for richer flavor and deeper sauce.
  • Sear the ribs very well, deep browning adds the most flavor to the finished dish.
  • Substitute beef broth for half the wine if you prefer a milder wine taste.
  • Add sliced carrots or mushrooms to make it a heartier one-pot meal.
  • Serve over mashed potatoes, polenta, noodles, or rice to catch the sauce.
  • Skim excess fat from the finished sauce for a lighter dish.
  • Add garlic cloves with the onion for extra depth.
  • A splash of balsamic vinegar can replace wine vinegar if desired.
  • Chill overnight and reheat the next day, flavor improves with time.
  • Make in a Dutch oven for even cooking and easier oven transfer.

Nutrition

Calories: 485kcalCarbohydrates: 7gProtein: 34gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 115mgSodium: 890mgPotassium: 560mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 6mgCalcium: 40mgIron: 3.5mg
Keyword braised beef, classic recipes, comfort food, family dinner, heirloom meals, oven braised, red wine short ribs, vintage recipe
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