Beef short ribs braised in red wine

Name: Beef short ribs braised in red wine
Total time: 180 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Beef short ribs — 450 g; Dry red wine — 150 ml; Onions — 60 g; Carrots — 60 g; Celery stalks — 40 g; Tomato paste — 20 g; Garlic — 8 g; Bay leaves — 0.5 g; Potatoes — 200 g; Butter — 15 g; Sunflower oil — 10 ml; Salt — 3 g; Ground black pepper — 1 g

Ribs simmer in wine with vegetables until tender and the meat falls off the bone; the vegetables dissolve into the sauce. Mashed potatoes accompany the dish.

Time: 3 h
Serving: 1696 kcal
Ingredients: ≈ $8.85
Protein: 89 g

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Ingredients

1 Beef short ribspack 1 kg ≈ $13.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 450 g
2 Dry red winepack 750 ml ≈ $9.00 150 ml
3 Onions≈ $1.60 per kg 60 g
4 Carrots≈ $1.50 per kg 60 g
5 Celery stalkspack 400 g ≈ $2.20 40 g
6 Tomato pastepack 140 g ≈ $1.00 20 g
7 Garlic≈ $10.00 per kg 8 g
8 Bay leaves to taste
9 Potatoes≈ $2.19 per kg 200 g
10 Butterpack 180 g ≈ $1.58 15 g
11 Sunflower oil 10 ml
12 Salt 3 g
13 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the ribs and pat dry², cut into 4–5 cm pieces, heat a heavy pot, and season the ribs with salt and pepper.
Brown the ribs on all sides until well seared, then set them aside.
Dice the onion³, cut the carrot⁴ into rings, and slice the celery⁵; sauté the vegetables in the pot until translucent, about 8 minutes.
Add the paste and garlic⁷ and sauté 1–2 minutes, stirring.
Pour in the red wine and simmer until it reduces by about half, about 8 minutes, until the aroma concentrates.
Return the ribs to the pot, add water to cover, and drop in a bay leaf.
Cover and braise in the oven at 160 °C for about 2.5 hours, until the meat is tender and starts to fall from the bone.
Peel the potatoes⁹, boil in salted water until tender (about 15–20 minutes), drain and mash with butter¹⁰ until smooth.

Tips

Why it works: Brown the ribs deeply to build a crust that locks in juices and prevents them from drying out during long braising. Stop when the meat is dark golden, not blackened.
Substitutions: Use 150 ml of beef stock instead of wine for a deeper meat flavor, or swap tomato paste for 20g of crushed sun-dried tomatoes for extra tang.
Common mistakes: Overcrowding the pot with ribs will steam them instead of sear; check if the meat releases little fat and stays pale.
Storing and reheating: Stores for 4 days in the fridge; reheat in the oven at 160 °C for 20 minutes with a splash of water. Freeze the sauce only without the ribs.
Serve with: Pair with crusty bread to soak up the sauce, or serve with a simple green salad to cut through the richness.

In short

In the planner this dish is cooked for two days: reheat on day two.

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Nutrition

Per serving and share of 2000 kcal

Calories	1696 kcal	85%
Protein	89 g	118%
Fat	109 g	155%
Carbs	54 g	21%
Per 100 g	167 kcal

Cost

≈ $8.85per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is beef short ribs.