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These tender red wine braised short ribs are slowly simmered to perfection. Serve with buttermilk parmesan mashed cauliflower and you’ve got dinner.
IMPORTANT!!! {sort of}–> how many of you lovely readers would be interested in a Lauren’s Latest meet up? I always get stopped when I’m out and about with my kiddos and thought that this might be a good way to meet many of you wonderful readers 🙂 Let me know so I can plan in advance! Also: I will be traveling this year, so I can plan them for other places too! Lets meet!!
ANYWAYS.
When I wrote this post about losing the baby weight, I was super gung-ho about it but things are fading fast and my fate?! It doesn’t look good.
I may or may not have done really well eating super healthy for a few weeks and then made some brownies. And then a pie. And mayyyybe some hypothetical caramel pecan cookies too. And then proceeded to watch Father of the Bride part II in a sugar coma while avoiding all responsibility.
Yes, this is my life.
So, I feel like I’m now currently trying to eat 47% more healthy than I was when the brownies, pie and cookies were running rampant in my house. This basically means that I make 2 cakes instead of 5 and I throw in the occasional low carb meal into our dinner rotation. Balance, friends. Though, are short ribs considered to be “healthy” even though they are quite indulgent?
Don’t answer that.
UGH. FOOD. You’re such a pain in my side love handles.
So, back to low carb: YES! HOORAY! EUREKA! This meal is totally low carb and filled with amazing, delicious and tender meat AND!! Buttermilk Parmesan Mashed Cauliflower which omg is amazing!
Keep in mind: these take forever and a day to make, but are completely, totally, utterly worth it. Low and slow, my friends. That is the name of the game today. You will be thanking me today after this recipe, and you will be thanking me next week after I post the brownie, pie and cookie recipes. You’re welcome.
Printable recipe below. Have a great day 🙂
Red Wine Short Ribs
Ingredients
- 3 lbs beef short ribs about 6
- salt to taste
- black pepper to taste
- 1/4 cup all purpose flour
- 5 tablespoons olive oil divided
- 1 large sweet onion the size of a softball, roughly chopped
- 1 1/2 cups carrots roughly chopped
- 4 stalks celery roughly chopped
- 1 1/2 cups dry red wine like a cabernet or malbec
- 8 cups beef broth
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 bay leaves
- 14.5 oz crushed tomatoes 1 can
- flat leaf parsley fresh, chopped
Instructions
- Sprinkle short ribs generously with salt and black pepper and rub into the meat using your hands. Sprinkle the short ribs with flour and turn gently to coat meat entirely. Set aside.
- In a large dutch oven or heavy bottomed pot, preheat oil over medium to medium high heat. Add 3-4 short ribs to your pot and brown of all sides. Remove from pan and brown remaining short ribs, adding more oil if needed. Remove and set aside.
- While short ribs are browning, place onion, carrot and celery into the bowl of a food processor and pulse into a fine paste.
- Add more olive oil and finely pulsed veggies into pot. Saute 8-10 minutes or until tender.
- Turn heat completely off and pour in red wine. Bring to a boil. Turn heat back on and simmer 5-7 minutes or until the liquid is reduced by half.
- Pour in beef broth, rosemary, thyme, bay leaves, crushed tomatoes, salt, black pepper, and browned short ribs. Bring entire pot to boil and then turn heat down to a low heat or to where the pot can remain at a light simmer.
- Partially cover pot and cook about 5 hours, stirring every 30 minutes or so. After about 3 hours, taste the broth and adjust salt. Ribs will be done when meat is very tender and falling off the bone.
- Serve warm with mashed potatoes and garnish with fresh chopped parsley, if desired.
Can these be made the day before? Warmed before serving. Could be a good Company’s coming dinner.
Do you use real red wine or cooking wine?
I used real red wine.
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The roasted garlic mashed cauliflower faux- tatoes are amazing.!!! I am going to make the red wine short ribs soon. I have made lots of your recipes. They are always a hit with family.
Thanks for all you share.
This looks amazing! I will have to try it for sure ????
I’m allergic to red wine. Would it be okay to use all beef broth?
Yes!
Come to wine country! Sonoma county. 🙂
Also wondering if these could be cooked in a crockpot.
Let me know if you ever come to Los Angeles! I’ll meet you!!
Would totally love it if you would stop by in Toronto, Canada!
Lauren, if you ever came to Rochester, NY, I would most definately be interested in a meet up! My boyfriend and I have learned everything we know about cooking, from you! I also recently began the Whole30 diet, and absolutely love it (if youre interested in finding healthier ways to eat). Please let me know if you plan on heading this way!
Lauren, I would love to attend in Portland if you had a meet up! My fiancé and I have you to thank for the lack of takeaway meals during our time at University, so it would be a lot of fun!
Just curious why you wouldn’t do these in the crock pot.