Cabernet-Braised Bone-In Short Ribs with Carrots & Onions + Quick Sautéed Cabbage (Oven + Stove)
Red-wine-braised short ribs with a winter-veg base (carrots + onion) and a simple cabbage sauté on the side. Deep, red-wine-forward flavor without being a “stew,” and it fits February in WA (roots + brassicas are in their prime).
Details
Ingredients
- Beef Choice Bone-In Short Ribs ~1.5 lb (3–4 ribs) $11.99 / lb
- Organic Carrots Bunch 2 carrots, cut into chunks $2.99
- Organic Jumbo Yellow Onions 1 medium, sliced $2.19 / lb
- Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves (2 smashed, 2 minced) $2.79
- Organic Green Cabbage 1/2 small head (about 4–5 cups sliced) $2.49 / lb
- Dry red wine (Cab/Syrah) 1 1/2 cups
- Beef broth (or stock) 1 cup
- Tomato paste 1 tbsp
- Olive oil 1 tbsp
- Bay leaf (optional) 1
- Dried thyme (or rosemary) 1/2 tsp
- Salt + black pepper to taste
- Balsamic vinegar (optional finisher) 1 tsp
Instructions
- Oven + braise setup: Heat oven to 325°F. Pat short ribs dry; season generously with salt and pepper.
- Brown (stove): In a Dutch oven or oven-safe heavy pot, heat 1 tbsp olive oil over medium-high. Brown ribs well on all sides, 8–10 min total. Transfer ribs to a plate.
- Build the braise: Lower heat to medium. Add sliced onion and carrot chunks; cook 4–5 min. Stir in 1 tbsp tomato paste and 2 minced garlic cloves; cook 1 minute.
- Deglaze: Pour in 1 1/2 cups red wine, scraping up browned bits. Simmer 3–5 min to reduce slightly.
- Braise: Add 1 cup broth, bay leaf (optional), thyme/rosemary, and 2 smashed garlic cloves. Nestle ribs back in (liquid should come about halfway up the ribs; add a splash more broth/wine if needed). Cover and bake 2.5–3 hours, until very tender.
- Optional fat control: Spoon off surface fat, or chill sauce briefly and remove fat. (This makes it feel much less heavy.)
- Reduce sauce: Remove ribs. Simmer braising liquid on the stove 8–12 min until glossy. Taste and adjust salt/pepper; add 1 tsp balsamic if you want a little lift.
- Quick cabbage side (stove): While sauce reduces, sauté sliced cabbage in a hot pan with a splash of oil, salt, and pepper for 4–6 min until crisp-tender.
- Serve: Plate 1 rib per person with carrots/onions, spoon over red-wine sauce, and add the sautéed cabbage alongside.
Health notes: Rich but can be made lighter: skim fat after braise (or chill and remove hardened fat), serve with lots of cabbage, and keep portions to ~1 rib per person. High protein/iron; good veg volume.
Drink pairing: Pour what you braise with. - Best: Cabernet Sauvignon (structure holds up to rich beef) - Also great: Syrah (peppery/savory) or Malbec (plush, dark fruit) Avoid very oaky/vanilla-heavy reds if you don’t like sweetness in the sauce.