Zinfandel Short Ribs

Indulge in the rich, savory flavors of Zinfandel Short Ribs—a braised beef dish that's comfort food at its finest. These tender, fall-off-the-bone bone-in short ribs are seared to golden perfection, then slow-cooked in a luscious sauce made with bold Zinfandel wine, hearty beef stock, and aromatic herbs like thyme and bay leaf. A medley of diced onions, carrots, and celery adds depth and balance, while a touch of tomato paste enhances the richness of the braising liquid. Serve these melt-in-your-mouth ribs alongside mashed potatoes or crusty bread to soak up the irresistible sauce. Perfect for cozy dinners and special gatherings, this recipe brings restaurant-quality flavor to your home kitchen.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds bone-in beef short ribs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups Zinfandel wine
• 3 cups beef stock
• 4 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Pat the short ribs dry with paper towels, then season them evenly with kosher salt and black pepper.

Step 3

Lightly dredge the short ribs in the flour, shaking off any excess.

Step 4

Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.

Step 5

In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.

Step 6

Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes until the tomato paste darkens slightly and becomes fragrant.

Step 7

Pour in the Zinfandel wine to deglaze the pot, scraping up any browned bits from the bottom. Bring the mixture to a simmer and let it reduce by half, about 5 minutes.

Step 8

Add the beef stock, thyme sprigs, and bay leaf to the pot. Stir to combine.

Step 9

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture back to a gentle simmer.

Step 10

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat is nearly falling off the bone.

Step 11

Carefully remove the Dutch oven from the oven and skim off any excess fat from the surface of the sauce, if needed.

Step 12

Serve the short ribs hot, spooning the sauce and vegetables over the top. Garnish with freshly chopped parsley and enjoy!

Nutrition Facts

Serving size	3560.5 grams (3560.5g)

Amount per serving	% Daily Value*
Calories	6270

Total Fat 457.20g	586%
Saturated Fat 177.80g	889%
Polyunsaturated Fat 2.70g
Cholesterol 1452mg	484%
Sodium 5490mg	239%
Total Carbohydrate 75.30g	27%
Dietary Fiber 13.50g	48%
Total Sugars 25.20g
Protein 367.50g	735%

Vitamin D 0IU	0%
Calcium 478mg	37%
Iron 47mg	262%
Potassium 6636mg	141%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 25.0%

Carbs: 5.1%