Easy Red Wine Short Ribs (Made with Fresh Ingredients)

These fall-off-the-bone red wine beef short ribs are the perfect balance of comfort and nutrition. Slow-braised in bone broth and red wine, then finished with a rich port wine reduction, this dish is full of deep, savory flavor. Made entirely with fresh, whole ingredients, it’s so easy, impressive and incredible for a dinner party.

Nutrition Highlights

• Rich in protein and collagen from bone-in short ribs and beef bone broth
• Supports gut and joint health with long, slow braising
• Contains antioxidants from red wine, port, garlic, and herbs
• Made with fresh vegetables and heart-healthy avocado oil

Instructions

1. Preheat and Sear: Preheat your oven to 350°F (177°C). In a Dutch oven or cast iron pot, heat avocado oil over medium-high. Season the short ribs with salt and sear each side for 2–3 minutes until well browned. Remove and set aside.
2. Sauté the Base: In the same pot, add onion, celery, and carrots. Sauté for 5–7 minutes until soft. Stir in garlic and tomato paste; cook another 2 minutes.
3. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits. Simmer for 2–3 minutes. Add the bone broth, thyme, and bay leaf. Return short ribs to the pot and bring to a gentle simmer.
4. Braise: Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
5. Make the Port Wine Sauce: During the final hour of braising, simmer the port wine in a saucepan over low heat for 30–45 minutes, until reduced by half. Strain the braising liquid and combine it with the port reduction in the saucepan. Simmer until slightly thickened.
6. Serve: Spoon the rich port wine sauce over the short ribs. Garnish with fresh parsley and serve.

Nutrient	Amount
Calories	520 kcal
Protein	35 g
Fat	35 g
Saturated Fat	12 g
Carbohydrates	8 g
Fiber	1 g
Sugar	4 g
Sodium	230 mg