Red Wine Braised Short Ribs With Buttered Cabbage

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 240 min · Beef · gluten-free, low-carb, high-protein

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Ingredients

• 2 lb bone-in beef short ribs
• 1 head, cut in wedges green cabbage
• 1 cup dry red wine
• 1 cup beef broth
• 2, chopped carrots
• 1, chopped yellow onion
• 2 stalks, chopped celery
• 1 1/2 tbsp tomato paste
• 2 1/2 tbsp unsalted butter
• 1 tbsp olive oil
• 6 cloves, smashed garlic
• 3 sprigs fresh thyme
• 1/2 tbsp kosher salt
• 3/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Season the short ribs heavily and brown them in the olive oil in a dutch oven over high heat, about 3 minutes a side, until every surface is dark and a fond has built on the bottom of the pot. Set them aside.
2. Cook the onion, carrot and celery in the fat for 7 minutes until softened and browned at the edges, then stir in the tomato paste and garlic for 1 minute, until the paste turns brick red.
3. Pour in the wine and boil hard for 5 minutes, scraping the bottom clean, until it has reduced by half and no longer smells sharp. Add the broth and thyme.
4. Return the ribs, cover, and braise in the oven 3 hours, until the meat pulls away from the bone under a fork with no effort. Skim the fat off the surface.
5. Twenty minutes before serving, cook the cabbage wedges in the butter in a wide skillet over medium-high, 6 minutes a side, until the cut faces are deeply caramelized. Serve the ribs over the cabbage with the braising liquid poured over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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