Best 7 Beef Short Ribs With Tomato Wine Sauce Recipes

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Embark on a culinary journey to create a delectable masterpiece with our guide to cooking the perfect beef short ribs in a flavorful tomato wine sauce. Indulge in the succulent tenderness of fall-off-the-bone short ribs, expertly braised in a rich and robust sauce that interlaces the tang of tomatoes, the depth of red wine, and a symphony of herbs and spices. Prepare to tantalize your taste buds with this delectable dish that will leave you and your dinner companions craving for more.

Let's cook with our recipes!

BEEF SHORT RIBS WITH TOMATO-WINE SAUCE



Beef Short Ribs with Tomato-Wine Sauce image

Muir Glen® organic tomatoes provide a simple addition to this wine sauce that is served with beef ribs - a perfect dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 6

Number Of Ingredients 10

1 tablespoon canola or vegetable oil
4 lb beef short ribs, trimmed of fat
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup beef broth
1/2 cup dry red wine or additional beef broth
1/4 cup chili sauce
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
1 medium onion, halved, thinly sliced
2 cloves garlic, finely chopped

Steps:

  • Heat oven to 325°F. In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil 7 to 9 minutes, turning frequently, until brown on all sides.
  • In ungreased 13x9-inch (3-quart) glass baking dish, mix tomatoes, broth, wine, chili sauce, salt and pepper until well blended. Add ribs, onion and garlic; stir gently to mix. (Baking dish will be full.) Cover with foil.
  • Bake 2 hours 30 minutes or until ribs are tender.
  • Remove ribs from baking dish; cover to keep warm. Skim fat from sauce. Serve ribs with sauce.

Nutrition Facts : Calories 600, Carbohydrate 8 g, Cholesterol 195 mg, Fat 1, Fiber 1 g, Protein 49 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 1 1/2 g

RED WINE BRAISED SHORT RIBS



Red Wine Braised Short Ribs image

Provided by Claire Robinson

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 6

4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle full bodied red wine, such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed

Steps:

  • Preheat oven to 325 degrees F.
  • Pat ribs dry with paper towels and season with salt and pepper on all sides.
  • Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
  • Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

RED WINE-BRAISED BEEF SHORT RIBS



Red Wine-Braised Beef Short Ribs image

Provided by Kardea Brown

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 14

5 pounds bone-in short ribs
1/2 cup all-purpose flour, plus a pinch
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
3 large carrots
2 celery stalks
1 large white onion
One 6-ounce can tomato paste
2 teaspoons Italian seasoning
One 750-milliliter bottle red wine (use a good-quality wine you would drink)
3 tablespoons sugar
2 cups beef broth
3 cloves garlic, minced
2 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
  • Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
  • Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
  • Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

WONDERFUL SHORT RIBS



Wonderful Short Ribs image

This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!

Provided by MEDIVALU

Categories     Main Dish Recipes     Rib Recipes

Time 2h10m

Yield 6

Number Of Ingredients 11

1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 bay leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef short ribs

Steps:

  • In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
  • Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 15.3 g, Cholesterol 93.2 mg, Fat 42 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 17.7 g, Sodium 1550.9 mg, Sugar 11 g

BRAISED SHORT RIBS WITH A RED WINE REDUCTION



Braised Short Ribs With a Red Wine Reduction image

We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).

Provided by Chef Art

Categories     Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 sprigs fresh thyme
2 sprigs fresh rosemary
6 beef short ribs (boneless)
2 tablespoons olive oil
1 cup rough chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups red wine
2 teaspoons tomato paste
6 -8 cups beef broth, plus more if needed
4 teaspoons honey, plus more to taste
1/4 cup balsamic vinegar
2 tablespoons flour
salt and pepper

Steps:

  • Preheat the oven to 300.
  • Season short ribs with salt and pepper.
  • Place a large stock pot over HIGH heat. When hot, add the olive oil.
  • Sear the short ribs on all sides until dark brown (about 2 minutes per side).
  • Once brown, remove and place in a braising pan or dutch oven.
  • Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
  • Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
  • Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
  • Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
  • Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
  • Skim the fat off the top using a ladle and discard.
  • Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
  • If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES



Short Ribs Braised with Mushrooms and Tomatoes image

The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 3h

Yield 8

Number Of Ingredients 13

½ cup dried porcini mushrooms
½ cup water
2 ½ pounds beef short ribs
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
½ teaspoon salt
1 pinch cayenne pepper
1 bay leaf

Steps:

  • Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season short ribs all over with salt and black pepper.
  • Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
  • Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
  • Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
  • Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
  • Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g

BRAISED BEEF SHORT-RIBS WITH RED WINE SAUCE



Braised Beef Short-Ribs With Red Wine Sauce image

I am always looking for good deals on meat. Every once in a while the market will mark down for quick sell and I love to snatched up good deals. Recently this led to me having a good deal of short ribs in the freezer. Well since it was a sunday and I had the time to let something cook for hours I decided to make Braised Beef Short Ribs in Red Wine Sauce. I served mine over pasta, since I had some on hand, but it would be just as good over rice, potatoes, or even polenta. You could even serve it over some grits if you are a fan. We even had plenty left over to freeze for me to use in a future meal.

Provided by Maiden77

Categories     Meat

Time 4h

Yield 8-12 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 onions, diced small
2 bell peppers, seeded and diced small
4 carrots, diced small
2 celery, including leafy tops, chopped small
1 (6 ounce) can tomato paste
6 garlic cloves, minced
3 lbs beef short ribs
2 bay leaves
1 tablespoon dried thyme
2 cups red wine
2 cups beef broth
salt and pepper
1/2 cup fresh parsley, chopped fine

Steps:

  • Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add the onion, peppers, carrots, celery, and teaspoon of salt. Cook until the onion is softened and translucent.
  • Add the tomato paste and garlic and cook 2 minutes. Place the short ribs into the pot and toss in the bay leaves and thyme. Pour the wine and broth over the meat. Cover and put into the oven, cook for 4 hours.
  • Remove the pot from the oven onto a stovetop burner. Remove the meat and meat to a plate to cool. Skim the fat off the top of the liquid in the pot.
  • Turn the burner to simmer, remove bay leaves, and allow the liquid to simmer uncovered while you separate the meat from the bones and fat. Add the meat back to the pot and continue to simmer until reduced slightly, about 10 minutes.
  • Salt and pepper to taste and stir in the parsley.

Nutrition Facts : Calories 828.2, Fat 68.9, SaturatedFat 27.8, Cholesterol 129.5, Sodium 431.9, Carbohydrate 14.3, Fiber 3.2, Sugar 6.5, Protein 27.1

Tips:

  • Choose short ribs that are meaty and have good marbling.
  • Brown the short ribs well before braising them. This will help develop flavor and color.
  • Use a good quality red wine for the sauce. A full-bodied wine with a lot of flavor will work best.
  • Add a variety of vegetables to the sauce for added flavor and nutrition.
  • Simmer the sauce for at least 1 hour, or until the short ribs are fall-off-the-bone tender.
  • Serve the short ribs with mashed potatoes, rice, or pasta.

Conclusion:

Beef short ribs with tomato wine sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. Serve this dish with your favorite sides for a complete meal.

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